Chicken and Salsa Soup

8 oz. boneless skinless chicken breast, cut into bite size pieces

1 ¾ cups water

1 ¾ cups chicken broth (14 ½ oz can)

1-2 t. chili powder

1 ½ cups loose pack frozen corn

1 cup thick and chunky salsa

½ cup shredded Monterey Jack cheese

3 cups tortilla chips

Combine chicken, water, broth, and chili powder in large saucepan. Bring to a boil. Reduce heat to low; cook, covered, for 8 minutes. Add corn; cook uncovered for 5 minutes or until chicken is no longer pink in center. Stir in salsa; heat through. Sprinkle each serving with cheese. Serve with chips. Makes 4 servings.