EASY GRILLED CHICKEN TORTILLA SOUP

2 cups grilled chicken pieces
1 can (26 ounces) chicken with rice soup
1 can (14-1/2 ounces) chicken broth
1 can (15-1/2 ounces) white hominy (or white corn)
1 can (15-1/4 ounces) yellow whole kernel corn
1 jar (16 ounces) tomato-based salsa
3 cups crushed tortilla/nacho chips
3/4 cup shredded Monterey Jack cheese

In a Dutch oven or large pot, add chicken, soup, broth, hominy, corn and salsa. Simmer for 20 minutes. Stir in chips. Serve, topping each bowl with 2 tablespoons of cheese.

Serves 6 (2-cup servings)