Hearty Chicken Tortilla Soup with a Twist

Name: Hearty Chicken Tortilla Soup with a Twist
Total time: 45 min
Yield: 2
Ingredients: 1/2 tsp olive oil; 2 skinless, boneless chicken breasts, diced; 1/2 tsp minced garlic; 1/4 tsp ground cumin; 2 (14.5 oz) cans chicken broth; 1 cup frozen corn kernels; 1 cup chopped onion; 1 cup chunky salsa; 1 tbsp lemon juice; 1/2 tsp chili powder; 8 oz corn tortilla chips; 1/2 cup shredded Monterey Jack cheese; sour cream

This hearty chicken tortilla soup, packed with salsa, corn, and spices, is elevated by the addition of Monterey Jack cheese and a dollop of sour cream on top.

Recipe Info

Prep Time

45 min

Difficulty

Easy

Servings

Nutrition

calories467kcal

carbohydrates58g

fat16g

protein27g

sugar8g

Lunch Mexican Inspired Mexican

Ingredients

1/2 tsp olive oil

2 skinless, boneless chicken breasts, diced

1/2 tsp minced garlic

1/4 tsp ground cumin

2 (14.5 oz) cans chicken broth

1 cup frozen corn kernels

1 cup chopped onion

1 cup chunky salsa

1 tbsp lemon juice

1/2 tsp chili powder

8 oz corn tortilla chips

1/2 cup shredded Monterey Jack cheese

sour cream

Directions

In a large pot over medium heat, warm the olive oil. Cook and stir the chicken in the hot oil until browned, about 5 minutes. Add garlic and cumin.

Pour in the broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.

Assemble bowls by breaking up tortilla chips and placing them at the bottom. Ladle soup over the chips. Top each bowl with Monterey Jack cheese and a dollop of sour cream.