Chicken Tortilla Soup Recipe

Ingredients :

2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/4 teaspoon ground cumin
1/2 teaspoon minced garlic
1 cup chopped onion
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 tablespoon lemon juice
1/2 teaspoon chili powder
8 ounces corn tortilla chips
1 cup chunky salsa
1/2 cup shredded Monterey Jack cheese

Preparation :

In a large pot over medium heat, saute the chicken in oil for 5 minutes. Add garlic and cumin and blend.

Add the broth, corn, chili powder, onion, lemon juice and the salsa.

Reduce heat to low and simmer for about 20 to 25 minutes.

Break up some tortilla chips into single bowls and pour the soup over chips. Top with the Monterey Jack cheese.