Chichen & Salsa Soup

2014-12-05

 This recipe serves 4

Ingredients

  • 1 3/4 cups water Water, municipal
  • 14 1/2 oz chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1/2 lb skinless boneless chicken breast, slivered or chunked Chicken, broilers or fryers, breast, meat only, raw
  • 2 tsp chili powder Spices, chili powder
  • 1 11oz can mexican corn, drained HEALTHY CHOICE Chicken Enchilada Suprema in Green Chili Sauce, Mexican Style Rice, Corn Medley, and Apple Raspberry Compote, frozen meal
  • 1 cup chunky style garden salsa
  • 3 cups broken corn tortilla chips Snacks, tortilla chips, unsalted, white corn
  • 2 oz cheese ( montrey jack,cheddar or a nacho mix), shredded

Method

Step 1

In a 3 qt pan, combine water,broth chicken & chili powder.

Step 2

Bring to boil then reduce heat, cover and simmer 8 mins.

Step 3

Add drained corn. Simmer uncovered for 5 mins more.

Step 4

Stir in salsa and heat through.

Step 5

Serve in big bowls, topped with tortilla chips and shredded cheese

[tips]

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