Chicken and Salsa Soup
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
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.