Preparation:
Remove and discard skin and bones from chicken (or just use chicken breasts); finely chop. Combine chicken and potatoes in a 3 1/2 quart slow cooker. Remove husks and silk from corn. Cut off kernels and add to slow cooker. Stir in broth, mushrooms, and salt. Cover and cook on LOW about 4 hours or until potatoes are tender.
Prepare salsa: Combine last 4 ingredients in a small bowl. Spoon soup into individual bowls. Top each serving with salsa. |
