Chicken Tortilla Soup

This is the recipe I sent with my Sassy Apron. I love this recipe!

• 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)

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.

Chicken Stir Fry

2 cups water1/2 cup soy sauce
4 Tbsp. cornstarch
1/2 tsp. ground ginger
2 tsp. chicken bouillon granules
1 Tbsp. cooking oil
2-3 chicken breasts, cut into 1 inch cubes
thin spaghetti noodles or linguine noodles
stir fry veggies: onion, mushrooms, peas, carrots, water chestnuts, sprouts, bell peppers, etc (chopped to desired sizes)

For sauce: combine water, soy sauce, cornstarch, bouillon, and ginger. Set aside.

Preheat wok or large skillet over med-high heat; add cooking oil. Cook chicken until done and set aside.

Cook noodles in separate pan according to directions on package. Drain.

Place noodles, chicken, veggies, and sauce (stir again because it has settled) into wok and cook until sauce has thickened. This can be made as one big pan or smaller, individual portions for different tastes. You, of course, need to eat this using chop sticks! Enjoy!