• 2 medium chicken breast halves, boneless skinless, cubed
• 1 can(s) chicken broth
• 1 1/2 tsp chili powder
• 1 1/2 cup(s) corn, shoepeg
• 1 cup(s) salsa
• 1/2 cup(s) monterey jack cheese, shredded
• 3 cup(s) tortilla chips
|  | 1. Cmbine chicken, 1 3/4 cups water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes.
2. 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 chips. |
