Chicken Tortilla Soup

Here is another soup we made yesterday...(sorry I am jumping on your soup bandwagon Tif! It's just too cold not to "soup"!
Anyway, we ate the whole pot before I could take a pic! (whoops!)

I doubled this recipe with the same amount of chicken, substituted lime for the lemon and added more corn and a can of black beans. This soup is slightly spicy depending on what degree of salsa you use and has a decidedly Mexican flavor and was loved by all. Next time we decided NO chips on the bottom of the bowl which wasn't bad per se but we ended up getting extra chips out to just eat with the soup...we are going to put 1/2 cup of rice in next time instead of chips and then we will really have something!

Chicken Tortilla Soup V

Rated: 5 out of 5 by 792 members Yields: 4 servings

"Lemon juice brightens the flavors 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."

INGREDIENTS:
2 skinless, boneless chicken
breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken
broth (I doubled this)
1 cup frozen corn kernels (I used more)
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice ( I used lime)
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey
Jack cheese (optional)
(I also added black beans)
DIRECTIONS:
1. In a large pot over medium heat, saute the chicken in the 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 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.