Combine 1 pound boneless skinless chicken - cooked and shredded, 2 cups cooked kidney beans, 2 cups prepared salsa, 6 cups chicken stock and 1 packet taco seasoning in a 2-quart soup pot.

Bring to a boil and reduce heat until soup is simmering.

Let cook for 15 to 20 minutes so flavors blend well.

Ladle into six soup bowls.

Top each bowl of soup with tortilla strips (2 cups).

Sprinkle with shredded Pepperjack cheese (1 cup).