Chicken Tortilla Soup

My husband has been asking for Chicken Tortilla Soup soup so I made this version on Saturday. The result was great. My husband ate 3 of the 4 servings this recipe made. I think adding white beans would be awesome. This recipe will be a keeper as I was able to use corn from our garden that was frozen at harvest as well as my home canned salsa. You could use canned chicken if you needed to.    Chicken Tortilla Soup (Printable Version)

serves: 4

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 lime juice
2 cups chunky salsa (I used my home canned salsa)
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
(optional)

Directions:
1. 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, lime juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.