| | Directions | | Combine chicken broth, water, chicken and chili powder in a medium pot. Bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, until chicken is cooked through. Stir in corn, chilis, salsa, and mozzarella. Heat thoroughly. Just before serving, add cilantro. Serve with crushed tortilla chips. |
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| Ingredients | | - |  | 2 cans chicken broth |
| - | | 1 1/2 cups water |
| - | | 1 pound skinless, boneless chicken breast, cubed |
| - | | 1 1/2 teaspoons Chili Powder |
| - | | 1 can corn, drained of liquid (11 ounce can) |
| - | | 1 can green chilis (small can) |
| - | | 1 cup garden style chunky salsa |
| - | | 1 cup shredded mozzarella cheese |
| - | | 1/2 cup cilantro |
| - | | crushed tortilla chips |
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