Ingredients
1 3/4 cups water
1 14oz can reduced-sodium chicken broth
1/2 pund skinless, boneless chicken breast halves, uncooked, cut into bite-sized pieces
1-2 teasponns chili powder
1 11oz can whole kernel corn with sweet peppers, drained
1 cup salsa
3 cups baked Tortilla chips
2 oz reduced-fat shredded pepperjack cheese

In a large saucepan combne water, chicken broth, chicken breast and chili powder. Bring to boiling; reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa; heat through.

To serve: Ladle soup in bowls. Top w/ tortilla chips and sprinkle with cheese.

Makes 4 servings.