4 slices bacon
2 cans (14 1/2 oz. each) chicken broth
1 jar (16 oz.) chunky salsa
1 cup quick grits
4 ounces Mexican pasteurized prepared cheese product, cubed
COOK bacon in large skillet until crisp; remove bacon and allow drippings to cool slightly. Crumble bacon; set aside.
STIR broth into cooled drippings; bring to a boil over medium-high heat. Stir in salsa and grits. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in cheese and bacon. Cover and let stand 5 minutes or until cheese melts. Stir until blended.