Rachel's Chicken & Salsa Soup

1 cup water

1 cup chicken broth

2 - 3 cups chicken, cooked & shredded

2 tsp chili powder

1 (11oz) can whole kernel corn with sweet peppers, drained

1 cup chunky salsa 3 cups broken tortilla chips

1/2 cup shredded cheese (we prefer Pepper Jack Cheese)

In a large saucepan, combine water, broth, chicken and chili powder. Bring to a boil; reduce heat. Simmer, covered for 8 minutes. Add corn. Simmer, uncovered, for 5 more minutes. Stir in salsa; heat through. Top each serving with broken tortilla chips and cheese.


Recipe Source: Rachel Clegg