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Chicken Tortilla Soup with Salsa

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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine American
Servings 4
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Ingredients
  

  • 1/2 teaspoon olive oil
  • 2 skinless boneless chicken breasts, cut into cubes
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 14 1/2 ounce cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1 cup chunky salsa
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chili powder
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese
  • sour cream

Instructions
 

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