Salsa Chicken Soup

[Desirae]

½ pound boneless, skinless chicken breasts, cubed
1 can (14.5 ounces) chicken broth
1 ¾ cups water
1 to 2 tsp. Chili powder
2 cups frozen corn
1 cup salsa
Shredded cheddar, Monterey jack or pepper-jack cheese

In a large saucepan, combine chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink and corn is tender. Add salsa; heat through. Top with shredded cheese if desired.

[Pebbles]

Ohh Des Thanks sounds yummy!

[Shannon]

Mmmmmmmm.......