6 boneless, skinless chicken tenderloins, cut into 1-inch pieces (see Note) 2 cans (14-1/2 oz.) chicken broth (low sodium, if possible) 1 can (15 oz.) kidney beans, undrained 1 cup salsa (see Note) 1 cup frozen corn 1/2 cup Uncle Ben's Instant Rice 1/3 cup shredded Monterey Jack cheese 1. In large saucepan, combine chicken, broth, beans, salsa, and corn. 2. Bring to a boil. Reduce heat and simmer uncovered 5-10 minutes or until chicken is no longer pink. (see Note) 3. Stir in rice. Cover; remove from heat and let stand covered for 5 minutes. 4. Top each serving with cheese. Yield: 4 servings. Note: 1. We usually use the mildest salsa. Depends on how spicy you like your soup. 2. You can use cooked chicken cut into bite-sized pieces. Add at the same time, but only simmer for 5 minutes.
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