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Chicken Tortilla Soup
Ready in: 30-60 minutes 
Difficulty: 3/5
INGREDIENTS:
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon cumin
2 cans (14.5 ounce size) chicken broth
1 can (16 ounce size) black beans, rinsed
1 cup frozen corn kernels
1 cup chopped onion
1 fresh jalapeno 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)
sour cream
DIRECTIONS:
In a large pot over medium heat, saute the chicken in the olive oil for 5 minutes. Add the garlic and cumin and mix well.
Then add the broth, corn, onion, jalapeno, 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.
NUTRITION:
This Chicken Tortilla Soup recipe from CDKitchen serves/makes 4
Recipe ID: 43839
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