Chicken Tortilla Soup
Traditional Mexican 'family signature' soup.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 (16 ounce) can black beans, rinsed
1 cup frozen corn kernels
1 cup chopped onion
1 fresh jalapeño pepper, chopped
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
1 cup corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
In a large pot over medium heat, sauté the chicken in the olive oil for 5 minutes.
Add the garlic and cumin and mix well.
Then add the broth, corn, onion, jalapeño, black beans, chili powder, lemon juice, and salsa.
Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and ladle soup over chips.
Garnish with cheese, sour cream, and additional broken tortilla chips.
Posted by Laura WA