Chicken and Salsa Soup
Think of it as chicken soup for your south-of-the-border soul. A bowl of this soup and you’re guaranteed to feel better. The fact that it cooks up in a very short time is a definite plus!
8 oz boneless, skinless chicken breast meat
1 3/4 cups water
1 3/4 cups reduced-sodium chicken broth (14 1/2-ounce can)
1 - 2 tsp chili powder
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup ORTEGA® Thick & Chunky Salsa
2 oz SARGENTO® 6 Cheese Zesty Mexican™ Blend
3 cups tortilla chips (optional) (about 3 ounces)
COMBINE chicken, water, broth and chili powder in 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. Stir in salsa; heat through. Sprinkle each serving with cheese. Serve with chips.