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Ingredients
2 Boneless chicken breast halves, cut into bite size pieces
1 3/4 Cups water
1 (14 1/2 oz) Can chicken broth
1 1/2 Teaspoons chili powder
1 1/2 Cups frozen whole kernel corn
1 Cup Ortega thick & chunky salsa
1/2 Cup Monterey Jack cheese with jalape�o peppers, shredded
Instructions
Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover and cook for 8 minutes. Add corn. Uncover and cook for 5 minutes or until chicken is no longer pink. Stir in salsa; heat through. Sprinkle cheese over each serving.