Chicken Tortilla Soup Recipe
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Ingredients
- 2 skinless, boneless chicken breasts, sliced into small chunks
- 1/2 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 2 (14.5 oz) cans chicken broth
- 1 cup frozen corn kernals
- 1 cup chopped onion
- 1 Tablespoon lemon or lime juice
- 1/2 teaspoon chili powder
- 1 cup chunky salsa, mild or medium
- 8 oz corn tortilla chips
- 1/2 cup shredded monterey jack cheese
- sour cream
- diced avocado (squeeze on fresh lime juice)
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How to make Chicken Tortilla Soup
This is a very easy and delicious soup to prepare, as most people have these items in their pantries. My family and friends love it, and it is great as an appetizer, or a meal in itself, adding a salad to complete the meal. It is great to serve @ a party w/ a mexican or latin theme. Also, it would go great w/ sangria or a margarita.
Step 1: In a large pot over med heat, saute the chicken in the oil for 5 min. Step 2: Add the garlic and cumin & mix well. Step 3: Add the broth, corn, onion, chili powder, lemon juice & salsa. Step 4: Reduce heat to low and simmer for about 20-30 minutes. Step 5: Break up some tortilla chips into individual bowls and pour soup over chips. Top w/ monterey jack cheese, a little sour cream and some diced avocado.
Serves 4, and can be easily doubled.
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