Chicken Tortilla Soup V

Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.

• Calories: 486 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 cup chopped onion
• ½ teaspoon minced garlic
• 2 (14.5 ounce) cans chicken broth
• ¼ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 cup frozen corn kernels
• 1 cup chunky salsa
• 2 skinless, boneless chicken breasts, cut into cubes
• ½ teaspoon olive oil
• 8 ounces corn tortilla chips
• ½ cup shredded Monterey Jack cheese (Optional)

Recipe Instructions

Step 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.

Step 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.