Chicken and Salsa Soup

Ingredients:

• 1.5 lb. Chicken Breasts
• 2 tsp. Chili Powder
• 3 1/2 cups Chicken Stock or Water
• 1 15.25 oz. can Whole Kernel Sweet Corn
• 1 cup Salsa
• Corn Tortilla Chips
• Shredded Monterrey Jack Cheese to taste

Instructions:

1. Cut chicken into bite-size pieces and add to pot.
2. Add chili powder and chicken stock and bring to a boil.
3. Reduce heat to low, cover, and simmer for 10 minutes.
4. Drain and add corn and salsa to pot and simmer for 5 minutes.
5. Serve in a bowl topped with tortilla chips and cheese.