Susan's Salsa Soup

2 cans (or 1 box) Reduced Sodium Chicken Broth 3 ½ cups water 2 13-oz cans chunk chicken (drained) 42 oz jar On the Border Medium Salsa*	2 cups frozen kernel corn 1 can northern beans 1 can black beans 2-3 tsp Chili Powder (the more the better!)
Dump it all in the crockpot, turn on high for 4 hours or low for 6 or 7 hours. Stir before serving and top with crushed tortilla chips and grated Monterey jack cheese. Note: This makes one gigantic crockpot of soup (5 or 6 quarts I think). You could half the recipe pretty easily if you wanted to. Vary the beans with whatever you have on hand or prefer. *Sam's has the mammoth jars that are 42 oz.