Chicken Tortilla Soup

Serves: 4
Total Calories: 2,043


8 ounces cut into bite sized pieces
1 large onion chopped
2 (14.5-ounce) cans chicken broth (about 3 1/2 cups)
1 cup chunky salsa
1 tablespoon lemon juice
1 cup corn kernals
1 tablespoon minced garlic
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups coarsely crumbled tortilla chips
1/2 cup shredded Monterey Jack cheese


1. Cut the chicken into bite-size pieces.
2. Chop the onion.
3. Stir all the ingredients together in a large pot. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour or until the chicken is cooked and tender.
4. Place an equal amount of tortilla chips in the bottom of four soup bowls. Ladle the soup on top.
5. Serve immediately either as is or topped with some shredded Monterey Jack.

Important tip
The tortilla chips will begin to soften as soon as you ladle the hot soup on top, so be sure to serve the soup right away. For the best crunch, buy the thickest tortilla chips you can find.

Nutritional Facts:

Serves: 4
Total Calories: 2,043
Calories from Fat: 171

This Chicken Tortilla Soup recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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