1 cup salsa
2 cups corn, fresh or frozen
15 oz can black beans -- rinsed and drained
10 oz package cooked chicken strips, refrigerated -- or frozen
4 cups chicken broth, approx.
1 cup tortilla chips
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
salt -- to taste
fresh ground black pepper -- to taste
fresh cilantro, (optional) -- chopped

Combine salsa, corn, beans, chicken and broth in a saucepan. Add cumin and chili powder. Bring to a boil, reduce heat to low, cover and simmer 10 minutes. Add salt and pepper to taste. Stir in cilantro if using, and serve. Ladle into serving bowls. Garnish with tortilla chips.

If you have more time, make the tortilla chips: Dip corn tortillas in water and place on lightly greased baking sheet. Bake at 450 degrees for 8 to 10 minutes, turning once, until crisp. Cool; crumble into bite size pieces.

Serve with avocado and grapefruit salad.

Serves 4

Source: "Express Lane Cooking"  Copyright: "2000"