Chicken Tortilla Soup
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.