Chicken Tortilla Soup with Salsa
Ingredients
- ½ teaspoon olive oil
- 2 skinless, boneless chicken breasts, cut into cubes
- ½ teaspoon minced garlic
- ¼ 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
- ½ teaspoon chili powder
- 8 ounces corn tortilla chips
- ½ cup shredded Monterey Jack cheese (Optional)
- 1/2 cup sour cream (Optional)
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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.
Source
Original recipe: View Original