Makes 4 servings
Start to finish: 25min.
1 3/4 c water
14oz chicken broth
1/2lb skinless, boneless chicken breast halves, cut in bite size pieces
1-2 tsp chili powder
11oz corn w/ sweet peppers, drained
1c chunky salsa
3c baked/fried tortilla chips
2 oz Monterey Jack cheese w/ jalapeno peppers, shredded
(I added garbanzo beans because I had some in the fridge that needed to be used. I think any kind of cooked bean could be added.)
In large saucepan combine water, broth, chicken, and chili powder.
Bring to boil, reduce heat.
Cover and simmer 8 min. and until the chicken is cooked.
Add corn. Simmer uncovered 5min more.
Stir in salsa, heat through.
Serve w/ chips and cheese on top. Also, goes great with corn bread. (Fix up a 15oz package of corn bread miz by stirring in a drained 4oz can of diced green chili peppers before spreading in the pan. Sprinkle paprika on it and bake as directed. Serve with honey butter.)
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