Chicken Tortilla Soup

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Ingredients
  

  • 2 skinless boneless chicken breasts
  • ½ tsp. olive oil
  • ½ tsp. minced garlic
  • ¼ tsp. ground cumin
  • 2 14.5 oz. cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • ½ tsp. chili powder
  • 1 Tbsp. lemon juice
  • 1 cup chunky salsa
  • 8 oz. corn tortilla chips
  • ½ cup shredded Monterey Jack cheese opt.
  • 1/2 cup sour cream opt

Instructions
 

  • In a large pot over medium heat, sauté the chicken in the oil for 5 minutes.
  • Add the garlic and cumin and mix well.
  • Then add the broth, corn, onion, chili powder, lemon juice and salsa.
  • Reduce heat to low and simmer for about 20 to 30 minutes.
  • Break up some tortilla chips into individual bowls and pour over chips.
  • Top with the Monterey Jack cheese and a little sour cream.