INGREDIENTS
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 (I added a whole carton plus 1 cup water)
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)
DIRECTIONS
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.
* I added the extra liquid because I added 1/2 cup of rice as well before simmering...mmm good. I reccommend all the garnishes and serving with cornbread! Oh...I also doubled all the spices except the garlic. Very tasty.
5 comments:
Yummy! That sounds delicious. I will try it this week.
Alright...you girls win! I will add cumin to my next shopping list!! These recipes both sound great...I will definitely try them too. Is the cornbread moist? I have made some recipes that turn out really dry?
Yep...the cornbread I found perfect moisture not dry at all...unless you try it a few days later...best fresh of course!
I made this tonight and it was so tasty! The boys weren't so sure but they'd been puking all day so no surprise there. I will be adding this to my regualr repertoire. The corn bread was moist and yummy. I added less sugar and it was good.
Glad you liked it! Isn't great to find new recipes to add to your collection! I love this!
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