Categories: Soup & Chili

Ingredients

• 8 oz. boneless skinless chicken breat, cut into bite-sized pieces
• 1 3/4 c. water
• 1 (14.5 oz) can reduced-sodium chicken broth
• 1 1/2 t. chili powder
• 1 1/2 c. frozen whole kernel corn
• 1 c. thick and chunky salsa
• 1/2 c. 6-cheese zesty Mexican blend
• 3 c. tortilla chips (optional)

Directions

1. Combine chicken, water, broth and chili powder in large saucepan.

2. Bring to a boil. reduce heat to low.

3. Cook covered for 8 minutes.

4. Add corn, cook uncovered for 5 minutes or until chicken is no longer pink.

5. Stir in salsa; heat through.

6. Sprinkle each serving with cheese.

7. Serve with chips.

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