While I patiently wait for summer to arrive...I pad around the manse with socks on my feet, wearing sweats and dreaming of hot soups and stews for dinner...this soup was inspired by a recipe in Rachel Ray's Magazine...YUM-O! Since the thermometer was hovering around 50 degrees I ripped out the recipe and got to work...I made a few changes, adding fresh corn from the cob and I used Mango Salsa...which gave this soup a wonderful sweetness. 
Not only will you love the flavor of this soup - you'll also love how easy it is. I used frozen chicken breasts and raw corn on the cob! Everything gets thrown into one pot so it makes clean-up easy too. Take a closer look at the middle picture above - the corn cob is stuck into the hole of my Bundt pan...it holds the cob nicely and when I used the knife to remove the corn it went into the Bundt instead of flying around the kitchen - nice, no?
When I served this to the mister he stared at it and without raising his head he said, "What is this?" I told him it was called Chicken Salsa Soup and that if he was very good and cleaned his bowl I would let him do the salsa with me! He was not amused. But he did eat the soup...and he cleaned his bowl...and he even went back for seconds, however, he passed on the salsa...his loss.
Chicken Salsa Soup - Adapted from June 2008 Issue of Rachel Ray's Magazine
1/4 cup EVOO...extra virgin olive oil..got to love that Rach!
1 onion, chopped
2 teaspoons minced garlic
3 frozen chicken breasts (they can also be thawed)
4 ears white corn (it's a little sweeter) uncooked, corn removed from cob
1 (32 oz.) can chicken broth
1 1/2 cups Mango Salsa (recipe follows) or use a salsa or your choice, fresh or bottled
1 avocado, thinly sliced, lengthwise
1 cup chopped cilantro
salt and pepper to taste
In a large Dutch oven or stock pot, heat the olive oil over medium-low heat. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, cook for an additional 3 minutes. Add the frozen chicken and the corn. Bring to a boil and then reduce heat to medium and cook, with lid on, for 30 minutes. Remove chicken from pot and cut into bite-sized pieces, return to pot. Add salsa to the pot, stir to blend. Return the broth to a boil then reduce to a simmer and cook for another 10 minutes. Season with salt and pepper to taste. Ladle soup into bowls and top each bowl with avocado slices and a heaping tablespoon of cilantro. Serves 4.
Mango Salsa
1 firm-ripe medium mango, peeled, seeded, and finely diced (about 2 cups)
2 large tomatoes, chopped
1/2 small red onion, chopped fine
1 jalapeno, minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1/2 teaspoons salt, optional, or to taste
Combine all in a bowl and add salt to taste. If eating this with chips and not using in the soup, then refrigerate for at least 30 minutes before serving. 
"Continental breakfasts are very sparse. My advice is to go right to lunch without pausing." Miss Piggy
