Fiesta Soup

2 boneless, skinless chicken breasts, frozen
2 cans (14.5 oz) low sodium chicken broth
15 oz can kidney beans, undrained
1 cup salsa
1 cup frozen corn
1/2 cup 10-minute rice
1/3 cup shredded Monterey Jack cheese

Remove protective ice glaze from frozen chicken by holding under lukewarm running water. Cut into ½ to 1-inch pieces. In large saucepan, combine chicken, chicken broth, kidney beans, salsa and corn. Bring to a boil. Reduce heat and simmer uncovered 5 to 10 minutes, or until chicken juices run clear. Stir in rice, cover and remove from heat; let stand 5 minutes. Top each serving with cheese. Serves 4. Garnish with tortilla chips, sliced avocado or toasted tortilla strips.

Source: Tyson's Perfect Meals Cookbook