CHICKEN TORTILLA SOUP VI

CHICKEN TORTILLA SOUP VI
“Lemon juice brightens the flavor in this chicken corn and salsa soup
seasoned with cumin and chili powder. Garnish with tortilla chips.
Grated cheese and a dollop of sour cream.”


2 skinless boneless, chicken breast
½ tsp. olive oil
½ tsp. minced garlic
½ tsp. chili powder
1 Tbsp. lemon juice
1 cup chunky salsa
8-oz. corn tortilla chips
½ cup shredded Monterey jack cheese, optional


In a large pot over medium heat, sauté the chicken in oil for 5 minutes. 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.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with Monterey Jack cheese and a little sour cream.

Yield: 4 servings.