Shelly's Recipe

CHICKEN AND SALSA SOUP

Category: Soups

1 3/4 cups water
1 14 1/2-oz can reduced-sodium chicken broth
1/2 lb skinless, boneless chicken, cut into bite-size pieces
1 to 2 tsp chili powder
1 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

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.