This tortilla soup recipe is easy to make and quite good. It features fresh chicken and tortilla chips with vegetables and makes for a delicious, warm soup. Try garnishing with cheese and a little sour cream.
Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::4
Ingredients
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½ teaspoon olive oil
2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 cup chunky salsa
1 tablespoon lemon juice
½ teaspoon chili powder
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese (Optional)
1/2 cup sour cream (Optional)
Directions
Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add 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.
Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.
Hannah Culbertson