#69 Chicken Tortilla Soup V
Taken from allrecipes.com
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
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
- sour cream (optional garnish)
Directions
- 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.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Taste: 5/5 I'm not sure you could get tortilla soup to taste any better than this. Vegetarians, leave out the chicken, throw in some black beans and you've still got a great soup.
Brit-rating: Wouldn't try it. "You know I only eat Heinz tomato soup."
Leftoverability: 5/5 This is one of my top 5 recipes so far in tasting, t
exture and reheating the next day. A winner. Quite easy to make on a Sunday evening and you'll have lunch for a couple days.
Serve to guests: Perfect starter to a Mexican-themed dinner party. Use small-ish bowls though, because it is a bit hearty.
Recipe1k's changes
**I found the directions a bit vague about the chicken. I diced the 2 breasts up before sauteeing. Also, this is not a thick soup, so I recommend putting the tortilla chips on top rather than on the bottom.**
Categories: quick meals, soups and stews, chicken
Tags: mexican
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