4 cups fat-free reduced-sodium chicken broth
1 cup water
1 (16 oz.) jar Salsa, or homemade salsa
1 pound boneless, skinless chicken breasts, cut into 1/2 inch chunks
1 cup frozen, or fresh corn
1/4 cup sliced black olives
2 (6-inch) whole-wheat tortillas, cut into strips
2 TBS. chopped cilantro
Low-fat shredded cheddar cheese
In a soup pot, bring chicken broth, water, and salsa to a boil over high heat.
Add chicken and corn and cook 4 to 6 minutes, or until chicken is done. Stir in olives, tortilla strips and cilantro, and cook 2 to 3 additional minutes, or until heated through.
Lightly sprinkle each portion with cheese just before serving.
Exchange per Serving: 1 Starch, 3 Protein