Chicken Tortilla Soup with Salsa

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

½ teaspoon olive oil

2 skinless, boneless chicken breasts, cut into cubes

½ teaspoon minced garlic

¼ 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

½ teaspoon chili powder

8 ounces corn tortilla chips

½ cup shredded Monterey Jack cheese (Optional)

1/2 cup sour cream (Optional)

½ teaspoon olive oil

2 skinless, boneless chicken breasts, cut into cubes

½ teaspoon minced garlic

¼ 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

½ teaspoon chili powder

8 ounces corn tortilla chips

½ cup shredded Monterey Jack cheese (Optional)

1/2 cup sour cream (Optional)

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.

Nutrition

• Calories: 467 kcal
• Lipides Totaux: 16 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 0 g
• Cholestérol: 56 mg
• Sodium: 1542 mg
• Glucides Totaux: 58 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 8 g
• Protéines: 27 g