I got this recipe from my friend Angie and it is delicious! I made it for the first time last night. Eric and I both had two bowls each! Fattys!
2 skinless, boneless chicken breasts - I use a rotisserie chicken shredded
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 - I just used a can of corn
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa - I used a can of rotel, gave it a little kick
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
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.