Chicken Tortilla Soup

One of my favorite sites to check for recipes is allrecipes.com.  I find most of my recipes there.  I'm the kind of person who doesn't want to spend hours, or even half an hour on a recipe, just to find out that it tastes....blah.  So, when I turn to the internet, hoping to find a recipe that tastes good, I always end up on that website.  I also like getting recipes on here because it tells how many calories and fat are in each serving.

Luckily  this time, I didn't have to do the searching.  A friend posted this recipe on Facebook and I just had to try it.  I love, love, love, chicken tortilla soup.  We have a restaurant here in Utah called Zupas (shout out to my brother who works there!).  They have the BEST chicken enchilada soup.  Even though this isn't enchilada soup, it was still mighty tasty!

Joe gave it a 12 out of 5.....ha ha.  I asked him if he was going to enjoy me making recipes for this blog and all he could was grin.  He loves food!

Advice:  This probably makes enough to feed 4 people, so if you are cooking for a larger group, or family, you may want to double the recipe :)

Here is the recipe for all of you to try!  Enjoy!

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
• 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

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, lemon 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