Prep 5 mins
Cook 20 mins
I haven't tried this yet, and it's only a little different than another recipe I have for chicken soup. But it's just different enough that I decided to try it.
- 1 chicken breast, cubed
- 2 1⁄2 cups water
- 2 (15 ounce) cans chicken broth
- 2 teaspoons chili powder
- 2 (10 ounce) cans corn
- 2 cups salsa
- 1 cup shredded cheese
- 6 cups tortilla chips
- Combine chicken, water, broth, and chili powder in a 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 in the middle.
- Stir in salsa and heat through. Sprinkle each serving with chips.