1/2 c. chopped onion
1/2 c. reduced sodium chicken broth
1/4 c. chopped celery
3 c. chopped cooked chicken
10 to 12 (6 inch) tortillas, cut into bite size pieces
1 (4 oz.) can diced green chili peppers, drained
1 (10 3/4 oz.) can reduced sodium cream of chicken soup
1/2 tsp. pepper
1 c. salsa
1 c. each Jack and Cheddar cheese, grated

In saucepan combine onion, chicken broth and celery. Bring to boiling; reduce heat. Simmer, covered 5 to 6 minutes.

In a large bowl stir together onion broth mixture, chicken, tortillas, chilis, soup and pepper. Reserve 1/2 cup of each cheese and set aside. Stir remaining cheese into mixture.