CHICKEN AND SALSA SOUP

CHICKEN AND SALSA SOUP

Ingredients for 4 Servings

8 oz Boneless, skinless chicken breast meat, cut into bite-size pieces
1 3/4 cups Water
1 3/4 cups (14 1/2-ounce can) reduced-sodium chicken broth
1 1/2 tsp Chili powder
1 1/2 cups Loose-pack frozen whole-kernel corn
1 cup ORTEGA® Thick & Chunky Salsa
1/2 cup (2 ounces) SARGENTO® 6 Cheese Zesty MexicanT Blend
3 cups (about 3 ounces) tortilla chips (optional)

Procedure:

1. COMBINE chicken, water, broth and chili powder in large saucepan.
2. Bring to a boil.
3. Reduce heat to low; cook, covered, for 8 minutes.
4. Add corn; cook, uncovered, for 5 minutes or until chicken is no longer pink.
5. Stir in salsa; heat through.
6. Sprinkle each serving with cheese.
7. Serve with chips.
8. Recipe and photo provided by Ortega® and Ortega.com

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