Name: 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

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.