Chicken Tortilla Soup with Salsa

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

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.
Chicken Tortilla Soup with Salsa
Chicken Tortilla Soup with Salsa
Chicken Tortilla Soup with Salsa
Chicken Tortilla Soup with Salsa

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

Categories

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