Chicken Salsa Soup
2 boneless, skinless Chicken Breasts, cut into bite-sized pieces
1 3/4 cups Water
14.5-oz. can Reduced Sodium Chicken Broth
1 to 2 tsp. Chili Powder
1 1/2 cups frozen Whole Kernel Corn
1/2 cup thick, chunky Salsa
2-oz. Monterey Jack Cheese with Jalapenos, shredded
3 cups Tortilla Chips
Combine the chicken pieces, water, chicken broth, and chili powder in a large saucepan. Bring the mixture to a boil, then reduce the heat to low, cover and cook for 8 to 10 minutes.
Add the corn, uncover and cook for five minutes or until chicken is cooked thoroughly.
Stir in salsa and allow heat to warm the soup through.
To serve, sprinkle cheese over each bowl and place the tortilla chips on the side.(Serves 4)