 |
Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 4 |
|
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! Ingredients:
8 oz boneless, skinless chicken breast meat |
1 3/4 cups water |
1 3/4 cups (14 1/2-ounce can) reduced-sodium chicken broth |
1 to 2 tsp chili powder |
1 1/2 cups loose-pack frozen whole-kernel corn |
1 cup thick & chunky salsa |
1/2 cup (2 ounces) mexican style blend cheese shredded |
3 cups (about 3 ounces) tortilla chips (optional) |
Directions:
1. Combine chicken, water, broth and chili powder in large saucepan.
2. Bring to a boil. Reduce heat to low; cook, covered, for 8 minutes.
3. Add corn; cook, uncovered, for 5 minutes or until chicken is no longer pink.
4. Stir in salsa; heat through.
5. Sprinkle each serving with cheese.
6. Serve with chips.
|
|