Ingredients

• 1/2 cup store-bought mild green salsa
• 1 cup cooked chicken, shredded or chopped
• Salt and freshly ground black pepper
• 1 1/2 cups chicken stock
• 1/2 cup whole grain tortilla chips, crushed
• 1/4 cup shredded sharp cheddar cheese

Directions

1. To a medium size saucepot, add the salsa verde and chicken. Season with salt and pepper and stir in the chicken stock.
2. Heat the soup through over medium heat and transfer to a thermos. Pack chips and cheese in sealable plastic bags.
3. At lunchtime, kids can pile up a few chips and cheese in the thermos top and pour soup over the top to eat. Yum-o!