Ingredients
2
cups cubed cooked chicken
1
can (14 oz) chicken broth
1
can (11.5 oz) vegetable juice cocktail
1
can (11 oz) whole kernel corn, red and green peppers, undrained
1
cup Old El Paso™ Thick ’n Chunky salsa
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/4
cup chopped fresh cilantro
Preparation
In large saucepan, mix all ingredients except cilantro. Heat to boiling over medium-high heat.
Reduce heat to low; simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro.
