1/2 lb. Boneless Chicken Meat (cubed) 1 can Chicken Broth
1 3/4 c. Water
1 c. Frozen Corn
1‐2 tsp. Chili Powder
1 C. Salsa
In large saucepan, combine chicken, broth, water and chili powder; Bring to a boil; Reduce heat to low; Simmer, uncovered, for 5 minutes or un?l chicken is no longer pink.
Add salsa and heat through.
If subs?tu?ng cooked le?over or
ro?sserie chicken and/or canned corn, remember that these items do not have to be boiled. Just heat on low un?l your soup is the desired temperature.
Tip: Add roasted peppers (chopped) or a can of cheese soup for a richer flavor.