Chicken And Salsa Soup - cooking recipe

Ingredients

1 3/4 c. water
2 (10 1/2 oz.) cans chicken broth
1 or 2 tsp. chili powder
1/2 lb. skinless, boneless chicken, cut into bite-size pieces
1 (11 oz.) can whole corn
1 c. chunky salsa
3 c. broken corn tortilla chips
2 oz. shredded Monterey Jack cheese

Preparation

In a 3-quart saucepan, combine water, chicken broth, chicken and chili powder.
Bring to a boiling; reduce heat.
Cover and simmer for 8 minutes.
Add corn and simmer, uncovered, for 5 minutes more.
Stir in salsa and heat through.
Sprinkle with cheese.
Serve with chips.
Yields 4 servings.