** Afrer this week, MMM Monday will be moved to Wednesdays**
Chicken Tortilla Soup
2 boneless skinless chicken breasts
1/2 tsp olive oil
1/2 tsp minced garlic
1/4 tsp ground cumin
2 cans chicken broth
1 cup frozen corn
1 cup chopped onion
1/2 tsp chili powder
1 Tbsp lemon juice
1 cup chunky salsa
8 oz corn tortilla chips
1/2 cup shredded monterey jack cheese
sour cream
In a large pot over medium heat sautee the chicken in olive 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 20 to 30 minutes
Break tortilla chips up into individual bowls, add soup and top with cheese and sour cream.
{ 1 comment }
This recipe sounds good. Does it wind up being a clear broth type soup or does it get a little "creamy" like at Max & Erma's?
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