1 3/4 cups water
1-14 oz. can reduced sodium chicken broth
1/2 lb skinless, boneless chicken breast halves, uncooked, cut into bite-sized pieces
1 to 2 teaspoons chili powder
1-11 oz. can whole kernel corn with sweet peppers, drained
1 cup Trigger's Garden salsa
3 cups tortilla chips, broken
2 oz. Monterey Jack cheese with jalapeno peppers, shredded

In a large saucepan combine water, chicken broth, cut chicken breast and chili powder. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir is salsa and heat through.
Ladle soup into bowls. Top with tortilla chips and sprinkle with cheese.
Makes 4 servings.