Chicken and Salsa Soup

Can be made in under 30 minutes. Also very low in fat.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breast halves (cut into bite-size pieces)
• 1 3⁄4 cups water
• 1 (14 1/2fluid ounce) can reduced-sodium chicken broth
• 1 -2  teaspoon chili powder
• 1 1⁄2 cups  loose-pack frozen whole kernel corn
• 1  cup chunky salsa
• 1⁄2 cup  shredded monterey jack pepper cheese
• 3  ounces tortilla chips, 3 cups (optional)

Directions

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