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    Chicken & Salsa Soup


    Source of Recipe


    by Kim, from BH&G

    Recipe Introduction


    Makes 4 servings. 9 grams of fat

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6725.2

    List of Ingredients




    1 3/4 C water
    1 can reduced sodium chicken broth
    1/2 pound skinless,boneless chicken cut up into bite size pieces
    1 to 2 teas. chili powder
    1 can kernel corn with sweet peppers, drained
    1 Cup chunky garden style salsa
    3 cup broken corn tortilla chips
    2 oz. Monterey Jack cheese with jalapeno peppers, shredded

    Recipe



    In a saucepan combine water, chicken broth, chicken and chili powder. Bring to boiling and reduce heat. Cover and simmer for 8mins. Add corn, simmer uncovered for 5 mins. Stir in salsa and heat through.

    To serve, ladle soup into bowls and top with broken chips and sprinkle with cheese.

 

 

 

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