Description
An easy to make soup that’s quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.
Ingredients
- 2 skinless, boneless chicken breasts, cut into cubes
- ½ teaspoon olive oil
- ½ teaspoon minced garlic
- ¼ teaspoon ground cumin
- 2 (14.5 ounce) cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- ½ teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- ½ cup shredded Monterey Jack cheese (Optional)
Instructions
- In a large pot over medium heat
- cook and stir 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 soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Servings: 4