1 can (14-1/2 oz.) chicken broth
1-3/4 cups water
1-2 tsp. chili powder
1 cup frozen corn
1 cup salsa
Shredded Monterey Jack or pepper-Jack cheese, optional
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| SALSA CHICKEN SOUP | ||||
| Yields 6 servings | ||||
| 1/2 lb. boneless skinless chicken breast, cubed 1 can (14-1/2 oz.) chicken broth 1-3/4 cups water 1-2 tsp. chili powder 1 cup frozen corn 1 cup salsa Shredded Monterey Jack or pepper-Jack cheese, optional |
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| In a large saucepan, combine chicken broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa and heat through. Garnish with cheese if desired. | ||||