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Chicken Tortilla Soup

Chicken Tortilla Soup

1 Hr(s)
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1 serving
Original recipe yields 1 serving
2 skinless boneless chicken breasts, cubed
1/2 tsp oil
1/2 tsp minced garlic
1/4 tsp ground cumin
2 cans (14.5 oz. each) chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp chili powder
1 Tbsp lemon juice
1 cup chunky salsa
8 oz corn tortilla chips
1/2 cup shredded Monterey Jack cheese
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Let's Make It
1
In a large pot over medium heat, saute the chicken in the oil for 5 minutes.
2
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 20-30 minutes.
3
Break up some chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
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