Ingredients:
2 boneless skinless chicken breast halves ( cut into bite-size pieces)
1 3/4 cups water
1 (14 1/2 fluid ounce) cans reduced-sodium chicken broth
1 -2 teaspoon chili powder
1 1/2 cups loose-pack frozen whole kernel corn
1 cup chunky salsa
1/2 cup shredded monterey jack pepper cheese
3 ounces tortilla chips, 3 cups (optional)
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.