Chicken and Salsa Soup

• 1-3/4 cups water
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 to 2 teaspoons chili powder
• 1 11-ounce can whole kernel corn with sweet peppers, drained
• 1 cup bottled chunky salsa
• 3 cups broken baked or fried corn tortilla chips
• 2 ounces Monterey Jack cheese with jalapeno peppers, shredded

1. 1.
2. In a large saucepan combine water, chicken broth, chicken, and chili powder.
3. Bring to boiling; reduce heat.
4. Cover and simmer for 8 minutes.
5. Add corn.
6. Simmer, uncovered, for 5 minutes more.
7. Stir in salsa; heat through.
8. 2.
9. To serve, ladle soup into bowls.
10. Top with chips and sprinkle with cheese.

water, chicken broth, chicken breasts, chili powder, whole kernel corn with sweet peppers, chunky salsa, tortilla chips, cheese

Taken from www.kraftrecipes.com/recipes/chicken-salsa-soup-147501.aspx (may not work)