Zesty Mexican Soup

• 2 cups cubed cooked chicken
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 (11 1/2 ounce) can vegetable juice cocktail
• 1 (15 1/2 ounce) can whole kernel corn, drained
• 1 cup salsa (any flavor)
• 1 (4 1/2 ounce) chopped green chilies
• 14 cup chopped fresh cilantro

1. In 3-quart saucepan, mix all ingredients except cilantro.
2. Heat to boiling over medium-high heat.
3. Reduce heat to low; simmer 10 minutes or until thoroughly heated; stirring occasionally.
4. Stir in cilantro.
5. RECIPE TIP:.
6. SUPER CHICKEN:.
7. Chicken contains vitamin B6, also called pyridoxine.
8. Vitamin B6 is important for digesting proteins, plus it helps to keep hair and nerves healthy.
9. MAKE AHEAD:.
10. Soup is a great way to use leftover chicken.
11. Make a double batch and freeze some in 2-cup amounts so it can be easily thawed and heated when needed.
12. DID YOU KNOW?.
13. Cilantro has a lively pungent flavor that some discribe as slightly soapy.
14. It's used often in Mexican, Indian and Indonesian dishes.
15. Also called Chinese parsley, it's a key ingredient in pico de gallo (salsa).

chicken, chicken broth, vegetable juice cocktail, whole kernel corn, salsa, green chilies, fresh cilantro

Taken from www.food.com/recipe/zesty-mexican-soup-497127 (may not work)