Instructions: In a large saucepan, combine chicken broth, salsa, chicken soup, mushrooms, chicken breast and corn. Bring mixture to a boil. Lower heat. In a small bowl, combine dry milk powder and water. Stir milk mixture into chicken mixture. Add black pepper and Cheddar cheese. Mix well to combine. Continue cooking, stirring often, until cheese is melted.

Nutritional info that came with recipe:
Serves 4 (1 1/2 cups) HE: 1 3/4 Pr, 3/4 Br, 1/2 Ve, 1/4 SM, 1/2 St, 16 OC 209 calories, 5 gm Fa, 18 gm Pr, 23 gm Ca, 942 mg so, 2 gm Fi Diabetic: 2 Mt, 1 1/2 St, 1/2 Ve

Freezes well.

"Carolyn - Baltimore on"

NOTES : I add two potatoes which increases the calorie count somewhat, but makes a thicker, heartier soup. I dice the potatoes and cook in the chicken broth until well done. With a potato masher, break up about half of the cooked potatoes to thicken the soup. Proceed with previous instructions.

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