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Salsa Chicken Tortilla Soup

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Lunch Mexican
Salsa Chicken Tortilla Soup
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 (14.5 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
1
Heat the olive oil in a substantial container over an intermediate temperature. Sear and stir the chicken in hot oil until it develops a rich brown color, approximately 5 minutes. Introduce garlic and cumin into the mixture. Combine broth, corn, onion, salsa, lemon juice, and chili powder; bring to a rolling boil. Lower the heat to a low level and let the soup simmer for 20 to 30 minutes.
2
Divide tortilla chips into individual serving containers; pour the soup over the chips. Place a slice of Monterey Jack cheese and a small amount of sour cream on top of each serving.