Chicken Tortilla Soup V recipe

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Ingredients

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

Nutrition Info

486.3 calories
carbohydrate: 55.2 g
cholesterol: 51.3 mg
fat: 19.8 g
fiber: 5.9 g
protein: 25.2 g
saturatedFat: 4.7 g
servingSize: -
sodium: 1617.8 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

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