1 pkg boneless, skinless chicken breasts
1/4 c olive oil
4 cloves garlic
1/2 t cumin
1 t chili powder
32 ounce (1 quart) chicken broth
2 T lemon juice
1 bag or 2 c. frozen corn (C&W is my favorite)
2 c salsa
Toppings:
sour cream
tortilla chips
cheddar cheese
Boil and chop chicken. I've also thrown my chicken onto my Foreman to get an even better flavor. Put the chopped chicken into a kettle along with olive oil and spices and saute for about a minute. Add chicken broth and bring to a boil. Add lemon juice, corn and salsa. Let simmer on medium for about 20 minutes. Serve. We put our toppings on, then dip our chips instead of spoons! Towards the end you'll need spoons, but it's so thick and hearty it's great to use the chips to scoop most of it!
I think I may have to try this! Do you ever make the soup with the tortillas already in it?
ReplyDeleteRachel, I personally don't! I suppose you COULD, but I am not a "soggy" texture. That would introduce you to my "gag" reflex! :) LOL! Sorry to be so descriptive, but it's the honest truth! :) Your kids will love it! My kids beg for more and more and more.
ReplyDeleteI made this and even my husband who is not a 'soup' guy thought it was great! We love things really spicy so we had an extra spicy salsa to add to it and it was SO yummy! Great recipe!
ReplyDelete