Chicken Mango Salsa Soup

Source: Sherryl Cowley, CTE & Foods Teacher at Hillcrest Junior High School

Servings: A lot! (It serves about 15-20 people)
Total Time: 15-20 minutes

Ingredients:

• 1 jar Mango Peach Salsa (Costco)
• 1 jar Jack's Special Salsa (Costco)
• ¼ c. olive oil
• 1 ½ t. cumin
• 2 ½ qts. (80 oz.) chicken broth (large containers)
• 4-5 12.5 oz. cans chicken breast (Costco), drained and chopped up a bit; or cook 5-6 chicken breasts, chop up
• 1 lg. pkg. frozen corn, partially thawed, or 3 cans orm, drained

Directions:

1. In a large pot, combine both salsas and olive oil.
2. Simmer for 10 minutes.
3. Add cumin, chicken broth, chopped chicken breasts, and corn.
4. Bring all ingredients to a low boil, stirring as it heats up. Simmer for a while. Like any soup, it is better if you make it ahead of time!
5. Serve and have bowls of the following for toppings: shredded cheese, corn chips, sour cream, chopped cilantro, chopped avacado, etc.

Comments:

Okay, this might be a first for The Bistro. . .neither Scott nor I have tried this soup! So why am I posting it? At Hillcrest's "Souper Bowl" (their soup party to celebrate the Super Bowl. . .I'm sure you got that), Sherryl Cowley's Chicken Mango Salsa Soup was by far the unanimous favorite. Poor Scott was dealing with naughty kids all day and didn't even get to sample any soups, and I obviously wasn't there to try any. (However, having taught down the hall from Sherryl's foods lab for years, I've been the recipient of many, many delicious tidbits of hers!) Anyway, Scott heard how good it was and made sure to snatch the recipe from Sherryl. We can't wait to try it. . .looks like we'll have to sneak into Costco with someone who has a membership. (Mom?)