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Source: Nestle® Very Best Meals

Chicken and Salsa Soup
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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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2 (8 oz. Ea) Boneless skinless chicken breast halves, cut into bite-size pieces
1 3/4 cups water
1 can (14.5-oz.) reduced-sodium chicken broth
1 1/2 teaspoons chili powder
1 1/2 cups loose-pack frozen whole-kernel corn
1 cup ORTEGA® Thick & Chunky Salsa
1/2 cup Monterey jack cheese with jalapeno peppers, shredded
3 cups tortilla chips, (optional)

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.

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