Salsa Chicken Soup

Recipe and Photo from: Taste of Home

Ingredients

• 1/2 pound cooked chicken -shredded
• 1 can (14-1/2 ounces) chicken broth
• 1-3/4 cups water
• 1 to 2 teaspoons chili powder
• 1 cup frozen corn
• 1 cup salsa
• Shredded Monterey Jack cheese or pepper Jack cheese, optional

Directions

• In a large saucepan, combine the chicken, broth, water and chili powder. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add corn; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add salsa and heat through. Garnish with cheese if desired. Yield: 6 servings

Rate It!
I forgot to get ratings...everyone ate all of it though.  It was good.  I would give it an 8.5  Try it, it's a keeper and so quick and easy!