Very Quick Chicken Tortilla Soup

In a deep pot, combine 2 cans chicken broth, 2 1/2 cups water, 2/3 c. minute rice. Simmer, covered, for 5 minutes, then add 1 can corn, drained, 1 1/2 c. salsa, and about 1 c. shredded chicken. Bring to a boil then simmer until ready to serve. Serve with crushed tortilla chips on top.

Not super fantastic, but a nice change. Had to spice it up a bit....next time I'll use hot salsa instead of mild, and maybe use all broth instead of broth/water. The chips really make a difference.