Chicken and Salsa Soup
Ingredients
- 1 3/4 cup water
- 1 14 1/2-oz can reduced-sodium chicken broth
- 1/2 pound skinless, boneless chicken, cut into bite-size pieces
- 1 to 2 tsp chili powder
- 11-oz can whole kernel corn with sweet peppers, drained
- 1 cup chunky garden style salsa
- baked or fried corn tortilla chips
- Monterey Jack cheese with jalapeno peppers or Cheddar Cheese, grated
Instructions
In a saucepan combine water, chicken broth, chicken, and chili powder. Bring to boil; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through. To serve, ladle into bowls, top with chips (I crush them up a bit) and sprinkle with cheese.
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