Salsa Soup

We are still on a soup kick here and I think it will go on for a while longer yet. Anyhow here's tonight's recipe which was from our soup cook book but I changed it up a bit. It was super easy I love it.

Salsa Soup
3 Chicken Breasts Chopped
3 Cups of Chicken Broth
2 tsps of Chilli Powder
1 cup frozen corn
1/2 onion (chopped)
1 Cup Salsa
1/2 cup Monterrey Jack Cheese
2 Green Onions
Cilantro to garnish

1. Cook chicken and onion until chicken it is no longer pink.
2. In a dutch oven on medium heat combing 2 cups of water, chicken, onions, chicken broth, and chilli powder. Bring to a boil then reduce heat.
3. Simmer for 5 minutes.
4. Add corn and return to boil. Reduce heat and simmer uncovered until the corn is tender. Add Salsa and heat through about 5 minutes.
   
5. Garnish with cheese, green onions and cilantro.