Using canned chicken, prepared salsa and flavorful chicken broth allows you to make this satisfying soup in just 25 minutes. Try it...it's zesty and delicious.
Stir the chicken, picante sauce, corn and broth in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes.
Place about 1/3 cup tortilla chips in the bottom of each of 6 serving bowls. Ladle the soup over the chips and sprinkle each with about 1 tablespoon of cheese. Serve immediately.