Ingredients Jump to Instructions ↓

  1. 2 (about 8 ounces total) boneless, skinless chicken breast halves, cut into bite-size pieces 1 3/4 cups water 1 (14 1/2-ounce) can reduced-sodium chicken broth 1 to 2 teaspoons chili powder 1 1/2 cups loose-pack frozen whole kernel corn 1 cup bottled chunky salsa 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers 3 cups (about 3 ounces) tortilla chips

Instructions Jump to Ingredients ↑

  1. Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover; cook for 8 minutes. Uncover; add corn. Cook for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle cheese over each serving. Serve with tortilla chips.


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