Chicken Tortilla Soup

chicken-tortilla-soup

by: Liz Zentz

This is a Comer family favorite and listed in "Our Mom's Recipes - Lizzzzz, Pammy, Amelia Bedelia". One of my favorites on a cold, fall or winter evening. Warms the body and the mind.

Servings: 6
Prep Time: 10 m
Cook Time: 1 h

Ingredients

  • 2-3 boneless skinless chicken breasts
  • ½ tsp minced garlic
  • ½ tsp chili powder
  • ¼ tsp ground cumin
  • 1 cup chopped onions
  • 1 tbsp bottled lemon juice
  • 2 cans (14 ½ oz each) fat free chicken broth
  • 1 cup salsa
  • 1 cup corn
  • 4 oz tortilla chips
  • ¼ cup shredded Monterey Jack or Mexican cheese blend

Directions

  1. Heat oil in dutch oven. Cut chicken into bite sized chunks - about ½" wide and 1" long. Add to oil, raise heat to high and fry for 2 minutes, stirring occasionally.
  2. Add onion, garlic, chili powder, cumin, and lemon juice and stir. Continue to cook for 2 minutes
  3. Add broth, salsa, and corn. Cover pot and bring to a boil. Reduce heat to medium high and continue to cook for 8-10 minutes.
  4. Crush tortilla chips in bottom of soup bowls, dividing evenly. Ladle soup over chips. Sprinkle cheese over each as a garnish.