Thursday, May 6, 2010

Chicken and Salsa Tortilla Soup

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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