2 cans (14-1/2 oz. each) chicken broth
3 cups cooked rice (I used brown rice)
2 cups diced, cooked chicken
1 can (15-1/4 oz.) whole kernel corn, undrained
1 can (11-1/2 oz.) V-8 juice
1 cup salsa (I used Muir Glen Spicy Salsa)
1 can (4 oz.) chopped green chiles (I used 1 fresh jalapeno, chopped instead)
1/2 cup chopped green onions
2 Tblsp. minced fresh parsley
1/2 cup shredded Monterey Jack cheese, optional
Combine all ingredients except cheese in a saucepan. Bring to boil. Reduce heat; cover and simmer 15 minutes. Garnish with cheese if desired. Makes 8 servings.