Zesty Chicken and Salsa Soup
everyday smart moves magazine
1 ¾ cups water
1 14-ounce can reduced sodium chicken broth
½ pound skinless, boneless chicken breast, cut into bite-size pieces
1-2 teaspoons chili powder
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup Tostitos salsa [we use the medium]
3 cups broken Tostitos tortilla chips
2 ounces reduced-fat Monterey Jack cheese with jalapeno peppers, shredded
In a large saucepan combine water, chicken broth, chicken breast 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 into soup bowls. Top with tortilla chips and sprinkle with cheese. Makes 4 servings. We eat it with a tasty green salad and we've found that corn bread compliments it nicely. :)
~Kimberly Pueblo
