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  Chicken Tortilla Soup

  
  
  • Posted by elimam
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  Chicken Tortilla Soup
  

  

  Course

  soup

  Cuisine

  Mexican

  Servings

  servings

  
  Ingredients

  • 2 skinless, boneless chicken breasts cut into cubes
  • 1/2 teaspoon Extra Virgin Olive Oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

  Course soup Cuisine Mexican Servings servings Ingredients 2 skinless, boneless chicken breasts cut into cubes 1/2 teaspoon Extra Virgin Olive Oil 1/2 teaspoon minced garlic 1/4 teaspoon ground cumin 2 cans chicken broth 1 cup frozen corn kernels 1 cup chopped onion 1/2 teaspoon chili powder 1 tablespoon lemon juice 1 cup chunky salsa 8 ounces corn tortilla chips 1/2 cup shredded Monterey Jack cheese (optional)

  
  Instructions

  1. 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.

  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

  
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