Chicken Tortilla Soup with Salsa

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

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)

Directions

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
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 56 mg
• Sodium: 1542 mg
• Total Carbohydrate: 58 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 27 g