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Friday, February 4, 2011

Tortilla Soup


Cook Time:             35 min

Ingredients

o    2 Skinless, boneless chicken breasts
o    ½ teaspoon olive oil
o    ½ teaspoon minced garlic
o    ¼ teaspoon ground cumin
o    2 (14.5 ounce) cans of chicken broth
o    1 cup frozen corn kernels
o    1 cup chopped onions
o    ½ teaspoon chili powder
o    1 teaspoon lemon juice
o    1 cup chunky salsa
o    8 oz. corn tortilla chips
o    ½ c. shredded Monterey Jack cheese

DIRECTIONS

1.       In a large pot over medium heat, sauté the chicken in the oil for 5 mins. Add the garlic & cumin & mix well. Then add the broth, corn, onion, chili powder, lemon juice & salsa. Reduce heat to low & simmer for about 20 to 30 mins.
2.      Break up some tortilla chips into individual bowls & pour soup over chips. Top with the Monterey Jack cheese & a little sour cream.      
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