Contributed By: Lynn Erickson, a member from Stanchfield, MN
1 ¾ c. water
1 (14 oz.) can reduced-sodium
chicken broth
1-2 skinless, boneless chicken breast
halves, cooked, cut into bite-size pieces
1-2 tsp. chili powder
1 (11 oz.) can whole kernel corn, drained
1 c. salsa
3 c. broken tortilla chips
2 oz. shredded Pepper Jack cheese
In large saucepan, combine water, chicken broth, chili powder and chicken. Bring to boil. Reduce heat and simmer for 8 minutes. Add corn. Simmer uncovered 5 more minutes. Stir in salsa and heat thoroughly. Ladle soup into bowls. Top with tortilla chips and sprinkle with cheese. Yields 4 servings.
