Tuesday, February 26, 2008

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.
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1 comment:

Mom said...

A hispanic lady served us a soup similar to your receipe, but on the side she had small bowls filled
with fresh vegetables that you added as you liked. The vegetables she used were: radishes, onions, tomatoes, shredded cabbage, cilantro,and jalapeno pepper minced. It was so yummy to have the crunch of the fresh vegetables with the hot soup. She had us sprinkle the corn chips on top. Pretty tasty.
I am Bonnie M Walker, Katie Hansen Walker's mother-in-law. It is fun to read your families great receipes. Thanks

October 17, 2008 at 1:59 PM

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