Name: Chicken Tortilla Soup with Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - ½ teaspoon; Skinless, boneless chicken breasts, cut into cubes - 2; Minced garlic - ½ teaspoon; Ground cumin - ¼ teaspoon; Chicken broth - 2 (14.5 ounce) cans; Frozen corn kernels - 1 cup; Chopped onion - 1 cup; Chunky salsa - 1 cup; Lemon juice - 1 tablespoon; Chili powder - ½ teaspoon; Corn tortilla chips - 8 ounces; Shredded Monterey Jack cheese (Optional) - ½ cup; Sour cream (Optional) - 1/2 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tortilla Soup with Salsa

1. Olive oil - ½ teaspoon

2. Skinless, boneless chicken breasts, cut into cubes - 2

3. Minced garlic - ½ teaspoon

4. Ground cumin - ¼ teaspoon

5. Chicken broth - 2 (14.5 ounce) cans

6. Frozen corn kernels - 1 cup

7. Chopped onion - 1 cup

8. Chunky salsa - 1 cup

9. Lemon juice - 1 tablespoon

10. Chili powder - ½ teaspoon

11. Corn tortilla chips - 8 ounces

12. Shredded Monterey Jack cheese (Optional) - ½ cup

13. Sour cream (Optional) - 1/2 cup

How to cook deliciously - Chicken Tortilla Soup with Salsa

1. Stage

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.

2. Stage

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