50+ Friends Club Cookbook -- Soups and Sandwiches -- Spicy Salsa Soup

50+ Friends Club Cookbook
Soups and Sandwiches

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Spicy Salsa Soup

From the Kitchen of: Pepper
Source: WRAL Recipe Remakes

1	32-oz carton	Low-sodium chicken broth
2	6-oz	Chicken breast halves, sliced into bite size pieces
1	tsp	Chili powder
1	C	Water
1	11-oz can	Mexican-style whole kernel corn
1	15-oz can	Cream-style corn
16	oz	Garden-style salsa
		Tortilla chips, crumbled
		Reduced-fat Monterey Jack cheese
		Fat-free sour cream (optional)

In a pot, combine chicken broth, chicken pieces, chili powder and water. Bring mixture to a boil and allow to simmer for 10 minutes.
Add Mexican-style corn and creamed corn. Add salsa. Continue to heat mixture until it returns to a boil.
Remove soup from the stove top and ladle into individual serving bowls. Top each serving with 3 to 4 crumbled tortilla chips, 1 tablespoon reduced-fat Monterey Jack cheese and a dollop of sour cream.