This is a very, very good recipe. However, I did make a few changes. I sauteed the chicken for a total of about 15 minutes, removed from heat, and shredded it. I placed it back into the pot and followed the recipe for the rest. Recipe changes: I used 1 tsp. minced garlic, 2 cups of salsa, 1 tbsp. onion powder, 1 tbsp. granulated garlic, and 1 tbsp. dried cilantro. I also used 1 tsp. of chili powder instead of 1/2, and instead of frozen corn I used 1 can of sweet corn. I also added black beans like some others suggested. I let all of that simmer on medium-low heat for 45 minutes. To serve I spooned the soup into a bowl, crushed tortillas over top, and topped with cheese, and stirred until melted. I love this recipe! And my mother, who loves to criticize my cooking, said nothing but good things about it.
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