Chicken Tortilla Soup with Salsa

This chicken tortilla soup with salsa, corn, cumin, chili powder, and lemon juice makes a delicious meal garnished with cheese and sour cream.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 467 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.