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Tender chunks of chicken breast combine with savory salsa and corn kernels to make a delicious soup for cold days. Try crumbling a few tortilla chips over your soup with a sprinkle of Mexican cheese.

Chicken and Salsa Soup

2 (8-ounce) boneless, skinless chicken breast halves, cut into bite-size pieces
1 3/4 cups water
1 (14.5-ounce) can reduced-sodium chicken broth
1 1/2 teaspoons chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup ORTEGA Salsa - Thick & Chunky
1/2 cup shredded Monterey Jack cheese with jalapeño peppers
3 cups tortilla chips (optional)

1. Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes. Add corn. Uncover; cook for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with tortilla chips.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.

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