I made this for lunch and it was so easy! My two-year old really liked it. It doesn't make a lot, but the recipe is easily doubled.
1/2 cup jarred mild green salsa
1 cup shredded or chopped cooked chicken
salt and pepper
1 1/2 cups chicken stock
tortilla chips, crushed
shredded cheddar or mexican cheese
In a medium sauce pot combine the salsa and chicken. Season with salt and pepper and stir in the chicken stock. Heat the soup over medium heat. Serve in bowls, and top with the chips and cheese.
Recipe from Rachael Ray's Yum-O cookbook.