���Chicken and Salsa Soup

1-3/4 cups water
1 14.5 oz. can reduced sodium chicken broth
1/2 lb. skinless, boneless chicken, cut into bite-size pieces
1 to 2 teaspoons chili powder
1 11 oz. can whole kernel corn with sweet peppers, drained
1 cup chunky garden-style salsa
3 cups broken baked or fried corn tortilla chips
2 oz. Monterrey Jack cheese with jalape�o peppers, shredded

In a 3-quart saucepan combine water, chicken broth, chicken, and chili powder. �Bring to boiling; reduce heat. �Cover and simmer for 8 minutes. �Add corn. �Simmer, uncovered, for 5 minutes more. �Stir in salsa; heat through.

To serve, ladle soup into bowls. �Top with chips and sprinkle with cheese. �Makes 4 servings. �Recipe from Better Homes and Gardens, January 1995, page 118.

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