Fiesta Chicken Soup

• 3 chicken breasts, cut into bite-sized chunks
• 2 (14 ounce) cans chicken broth
• 1 (15 ounce) can kidney beans (undrained)
• 1 cup salsa
• 1 cup corn kernel
• 12 cup instant rice
• 13 cup shredded monterey jack cheese
• 0.5 (8 ounce) can green enchilada sauce

1. In a large saucepan, combine chicken, chicken broth, kidney beans, salsa, and corn.
2. Bring to a boil.
3. Reduce heat and simmer, uncovered, 5 to 10 minutes or until juices of chicken run clear.
4. Stir in rice; cover and remove from heat.
5. Let stand 5 minutes.

chicken breasts, chicken broth, kidney beans, salsa, corn kernel, instant rice, shredded monterey jack cheese, green enchilada sauce

Taken from www.food.com/recipe/fiesta-chicken-soup-129075 (may not work)