Chicken and Salsa Soup

• 2 boneless skinless chicken breast halves (cut into bite-size pieces)
• 1 34 cups water
• 1 (14 1/2 fluid ounce) can reduced-sodium chicken broth
• 1 -2 teaspoon chili powder
• 1 12 cups loose-pack frozen whole kernel corn
• 1 cup chunky salsa
• 12 cup shredded monterey jack pepper cheese
• 3 ounces tortilla chips, 3 cups (optional)

1. COMBINE chicken, water, broth, and chili powder in large saucepan.
2. Bring to a boil.
3. Reduce heat to low.
4. Cover; cook for 8 minutes.
5. Add corn.
6. Uncover; cook for 5 minutes or until chicken is no longer pink.
7. Stir in salsa; heat through.
8. Sprinkle cheese over each serving.
9. Serve with tortilla chips.

chicken, water, fluid, chili powder, loosepack, chunky salsa, pepper cheese, tortilla chips

Taken from www.food.com/recipe/chicken-and-salsa-soup-155074 (may not work)