Ingredients:

• 1 quart chicken broth
• 2 teaspoons chile powder
• 1 pound pasteurized process cheese, cut into 1-inch cubes
• 1 (16-ounce) jar Fischer & Wieser Chipotle & Corn Salsa
• Salt to taste
• 1-1/2 tablespoons cornstarch mixed with 2 tablespoons cold water
• Minced cilantro as garnish

Instructions:

Combine chicken broth, chile powder and pasteurized process cheese in a heavy 6-quart soup pot over medium heat. Cook, stirring occasionally, until cheese has melted, about 15 minutes. Add the Fischer & Wieser Chipotle & Corn Salsa and bring to a boil. Add the cornstarch mixture and cook just until soup thickens slightly. Remove from heat and add salt to taste. Serve hot, garnished with minced cilantro. Serves 6 to 8.