Chicken Tortilla Soup with Salsa

Name: Chicken Tortilla Soup with Salsa
Total time: 45
Yield: 4
Ingredients: 0.5 teaspoon olive oil; 2 skinless, boneless chicken breasts, cut into cubes; 0.5 teaspoon minced garlic; 0.25 teaspoon ground cumin; 2 (14.5 ounce) cans chicken broth; 1 cup frozen corn kernels; 1 cup chopped onion; 1 cup chunky salsa; 1 tablespoon lemon juice; 0.5 teaspoon chili powder; 8 ounces corn tortilla chips; 0.5 cup shredded Monterey Jack cheese; sour cream

Recipe by Betty from allrecipes.com

Lunch 45 Mins.

Ingredients

4 servings

•

0.5 teaspoon olive oil
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2 skinless, boneless chicken breasts, cut into cubes
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0.5 teaspoon minced garlic
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0.25 teaspoon ground cumin
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2 (14.5 ounce) cans chicken broth
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1 cup frozen corn kernels
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1 cup chopped onion

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1 cup chunky salsa
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1 tablespoon lemon juice
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0.5 teaspoon chili powder
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8 ounces corn tortilla chips
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0.5 cup shredded Monterey Jack cheese
•

sour cream

Instructions

Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.