Zesty Chicken and Salsa Soup
- ½ pound(s) uncooked skinless, boneless chicken breasts cut into bite size pieces
- 1 can(s) reduced sodium chicken broth (14 ounce can)
- 1 cup(s) salsa
- 1 teaspoon(s) chili powder
- 1 ¾ cup(s) water
- 1 can(s) whole kernel corn w/peppers, drained (11 ounce can)
In large saucepan, combine water, chicken broth, chicken breast, and chili powder. Bring to boil, then reduce heat. Cover and simmer for 8 mins. Add corn. Simmer, uncovered for 5 more mins. Stir in salsa, heat through. Serve with tortilla chips and shredded Monterey Jack Cheese.