1 onion, chopped
2 (15 oz. ea.) cans fat-free chicken broth (Swanson)
1 jar mild chunky salsa
1 cup celery, chopped
1 (15 oz.) can mixed vegetables, drained
2 cups water
2 cups cooked, chopped chicken
2 tbsp. chopped fresh cilantro (optional)
1 small bag tortilla chips, crushed (I use Tostitos)
2 tbsp. vegetable or canola oil

In pot, heat oil over medium-high heat. Add chopped onion and cook, stirring occasionally until just softened.

Add chicken broth, salsa, celery, mixed vegetables and water. Bring to a boil. Cover, and simmer over low heat for 20 minutes.

Add chicken during last 5 minutes of cooking. Remove soup from heat. Stir in cilantro (if using).

Garnish with crushed tortilla chips. Enjoy!

Note: This recipe is not too spicy so it should be good for those who can’t have it too spicy.

Variation: If you want it hotter, substitute 1 can Rotel tomatoes for the chunky salsa.

Submitted by: Renee