Chicken and Salsa Soup

Category: Chicken, Salsas, Soups
Yield: 4 servings

2 (8 oz. ea) boneless, skinless chicken breast halves, cut into
bite-size pieces
1 3/4 cups water
1 can (14.5-oz.) reduced-sodium chicken broth
1 1/2 tsp chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup ORTEGA® Thick & Chunky Salsa
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
3 cups tortilla chips (optional)

Procedures
COMBINE chicken, water, broth and chili powder in large saucepan.
Bring to a boil.
Reduce heat to low; cook, covered, for 8 minutes.
Add corn; cook, uncovered, for 5 minutes or until chicken is no longer
pink.
Stir in salsa; heat through.
Sprinkle each serving with cheese.
Serve with chips.

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