| | Directions | | In large saucepan, combine water, chicken broth, chicken breast, and chili powder. Bring to boil, then reduce heat. Cover and simmer for 8 mins. Add corn. Simmer, uncovered for 5 more mins. Stir in salsa, heat through. Serve with tortilla chips and shredded Monterey Jack Cheese. |
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| Ingredients | | - |  | 1 3/4 cups water |
| - | | 1 can reduced sodium chicken broth (14 ounce can) |
| - | | 1/2 pound uncooked skinless, boneless chicken breasts cut into bite size pieces |
| - | | 1 teaspoon chili powder |
| - | | 1 can whole kernel corn w/peppers, drained (11 ounce can) |
| - | | 1 cup salsa |
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