Combine chicken, water, broth and chili powder in large saucepan. Bring to a boil. Reduce heat to low. Cover and cook 8 minutes. Add corn. Uncover, cook for 5 mins or until chicken is no longer pink. Stir in salsa, heat through. Sprinkle cheese over each serving. Serve with tortilla chips
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|Serving Size: 1 Serving (2023g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 725 (30%)|
|Amt Per Serving||% DV|
|Total Fat 80.6g||107 %|
|Saturated Fat 10.2g||51 %|
|Monounsaturated Fat 36.6g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 273.8mg||84 %|
|Sodium 164349.2mg||5667 %|
|Potassium 3490.2mg||92 %|
|Total Carbohydrate 286.6g||84 %|
|Dietary Fiber 24.7g||99 %|
|Sugars, other 261.9g|
|Protein 148g||211 %|
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Calories per serving: 2449
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