Zesty Mexican Soup

by: Susan Bandel

2 cups cubed chicken (aprox. four breast. cook in pan before hand)
1 14.5 oz can chicken broth
1 11.52 oz can vegetable juice
1 can "mexi" corn (has green and red pepper already in it)
1 cup salsa
1 can chopped green chili's
1/4 cup chopped fresh cilantro

Combine all ingredients in a large pot. Simmer for 10-20 minutes. Serve topped with Monterrey Jack cheese and tortilla chips.

Audrey's Note: I usually double the recipe and use one can regular and one can zesty, you could just use half a can of each if you only did a single recipe.

Super easy and yummy. Good anytime of the year.