Tender chunks of chicken breast combine with savory salsa and corn kernels to
make a delicious soup for cold days. Try crumbling a few tortilla chips over your
soup with a sprinkle of Mexican cheese.
2 (about 8 ounces total) boneless, skinless chicken breast halves, cut into bite-size
1 3/4 cups water
1 can (14 1/2 fluid ounces) reduced-sodium chicken
1 to 2 teaspoons chili powder
1 1/2 cups loose-pack frozen whole kernel
1 cup bottled chunky salsa
1/2 cup (2 ounces) shredded Monterey Jack
cheese with jalapeño peppers
3 cups (about 3 ounces) 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.
Preparation Time: 10 mins | Cooking Time: 15 mins | Servings: 4