Recipe: Chicken and Salsa Soup

Jeanne Cluts has worked in the Don Ayres office for nearly 15 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Chicken and Salsa Soup. Give it a try and let us know what you think!

Ingredients:
1 3/4 cups water
1 14-ounce can reduced sodium chicken broth
1/2 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1-2 teaspoons chili powder
1 11-ounce can Mexicorn (with red and green peppers)
1 cup bottled chunky salsa
3 cups broken tortilla chips
2 ounces shredded pepper jack cheese 

To prepare:
In a large saucepan, combine water, broth, chicken and chili powder. Bring to boil. Cover and simmer for 8 minutes. Add corn and simmer for an additional 5 minutes. Add salsa. Stir to combine.

To serve:
Ladle soup into bowls. Top with chips and shredded cheese.