CHICKY TACO SOUP

There is nothing as tasty and easy as throwing together a good soup. The following recipe is one of those that begs to be tried.

CHICKY TACO SOUP

1 14-1/2 oz can chicken broth
1-3/4 cups water
1/2 pound already-cooked boneless chicken cut
into bite sized pieces
1 to 2 tsp chili powder
1 11-oz can whole kernel corn with sweet peppers,
drained
1 cup chunky garden-style salsa
3 cups corn tortilla chips, broken into bite size
2 oz shredded Monterey Jack cheese

In a 3 quart saucepan, combine water, chicken
broth, chicken and chili powder. Cover and simmer
for 8 minutes. Add corn. Simmer uncovered for 5
minutes more. Stir in salsa. Heat through.

Ladle soup in bowls, top with chips and sprinkle with
cheese. Makes 4 servings.

Once you see how simple this is to make (and how good to eat) you can play around with the ingredients. You can use cumin instead of chili powder. You can add diced avocado as soon as it comes off the stove. You can add sliced green onions to it.

I always serve it with a big bowl of extra tortilla chips on the table, because I like to keep dropping more chips into the soup as I eat it.

The soup is a hit at our house. Why not give it a try?