Chicken Tortilla Soup

Sauteed chicken breast combined with cumin, garlic, corn, onion, chili powder, fresh lemon juice, chicken broth and salsa. soup is served in individual bowls over tortilla chip pieces.

Ingredients -

2 Skinless, Boneless Chicken Breasts, chopped
1/2 teaspoon Olive Oil
1/2 teaspoon minced Garlic
1/4 teaspoon Ground Cumin
2 (14.5 ounces) cans Chicken Broth
1 cup Frozen Corn Kernels
1 cup chopped Onion
1/2 teaspoon Chili Powder
1 tablespoon Fresh Lemon Juice
1 cup Chunky Salsa
8 ounces corn Tortilla Chips, broken into pieces
1/2 cup shredded Monterey Jack Cheese

Preparation:

1. In a large saucepan or stockpot, saute chicken 5 minutes in olive oil over medium heat.

2. Stir in minced garlic and ground cumin. Add chicken broth, corn, onion, chili powder, fresh lemon juice and chunky salsa.

3. Reduce heat to low. Simmer 20 to 30 minutes.

4. Place some tortilla chip pieces in individual soup bowls. Pour soup over chips.

5. Top with shredded cheese and a dollop of sour cream.

Cooking Tip

Chicken Broth

Homemade chicken stock or broth would be a nice substitute for the canned.

Mexican Cooking Tip

Cooking Dried Beans

To prepare dry beans for cooking, place dried beans in bowl. Cover beans with cold water, place in refrigerator overnight to soak.