A vibrant and hearty chicken soup with a zesty kick, perfect for a cozy meal.
Heat a skillet over medium heat and lightly coat with non-fat cooking spray.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the chicken breasts and cook until lightly browned on both sides, about 3 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside. In the same skillet, sauté the onion, garlic, bell pepper, carrot, and celery until softened, about 5 minutes.
Stir frequently to prevent the vegetables from burning.
Transfer the sautéed vegetables to a large saucepan. Add the chicken stock, salsa, cayenne pepper, cumin, and corn.
Use a wooden spoon to scrape any browned bits from the skillet into the saucepan for added flavor.
Bring the mixture to a simmer over low heat. Add the chicken breasts back to the saucepan and cook for 30 minutes.
Cover the saucepan partially to retain moisture while allowing some steam to escape.
Remove the chicken breasts, shred them using two forks, and return the shredded chicken to the soup.
Shredding the chicken allows it to absorb more of the soup's flavors.
Serve the soup hot, garnished with fresh cilantro or a dollop of sour cream if desired.
Serve with a side of tortilla chips for added crunch.
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