Secret Recipes

Chicken and Salsa Soup

• 2 (about 8 oz total) boneless, skinless chicken breast halves, cut into bite-size pieces
• 1 3/4 cups water
• 1 (14.5 oz) can reduced-sodium chicken broth
• 1 to 2 tsp chili powder
• 1 1/2 cups loose-pack frozen whole kernel corn
• 1 cup bottled chunky salsa
• 1/2 cup (2 oz) shredded Monterey Jack cheese with jalapeño peppers
• 3 cups (about 3 oz) tortilla chips (optional)

Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes. Uncover; add corn. Cook for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with tortilla chips.

Servings:

4