1 lb. cubed cooked chicken breast
1 packet of taco seasoning
4 cups of low sodium chicken broth
1 cup water
1 can of sweet corn
1 jar of salsa ( I prefer Herdez mild salsa)
1 cup of uncooked elbow macaroni
Bring seasoning, broth, and water to a boil. Add chicken and salsa and reduce heat and simmer for twenty minutes. Add corn and macaroni and simmer for additional ten minutes or until macaroni is tender. Garnish with nacho chips, cheese, and sour cream if you wish.
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