5 c. Water
1/2 lb. Chicken, cooked/cubed
6 heaping tsp. Chicken Bouillon
1 tsp. Chili Powder
1/4 c. sweet pepper, chopped
15 oz Corn, drained
1 jar Garden Style Salsa/picante sauce
Broken Tortilla Chips (3-5 cups)
8 oz. Monterey Jack Cheese with Jalapeno Peppers, shredded
In 3 qt. saucepan combine water, chicken bouillon, chicken and chili powder. Bring to boil; reduce heat. Cover and simmer a few minutes. Add corn and peppers. Simmer until heated through and peppers are tender.
To serve: Put a handful of chips in bottom of bowl, ladle in soup and top with cheese. Enjoy immediately. :)
By: Liz S.
Thursday, October 1, 2009
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