The weather outside is getting colder and that means we start craving those soul-warming foods that make the cold winter nights more tolerable. This chicken tortilla soup is a fairly healthy alternative to some of the thicker chowders out there and yet still warms you from the inside out. It’s an easy weeknight recipe that also makes for great leftovers.
3 boneless, skinless chicken breasts. Cut into small cubes.
3 14.5 oz cans quality chicken stock
1 Tablespoon Olive Oil
1 teaspoon minced garlic
1 teaspoon chili powder
1/2 teaspoon ground cumin
1- 1/2 cups frozen corn kernels
1 – 2/3 cups yellow onion, diced
The juice of half a lemon
1 -2/3 cups chunky salsa
Green Onions, Sliced
Corn Tortilla Strips
Monterrey Jack Cheese
Heat oil in dutch oven or good heavy bottomed pot. Add onion and saute for 2-3 minutes until translucent. Add chicken and continue cooking, stirring often for 3-4 more minutes. Add garlic, chili powder, and cumin and stir in well to incorporate. Cook 1 more minute and then add the broth, corn, lemon juice, and salsa. Bring to a boil and then reduce heat to low and simmer for 25 minutes.
To Serve, break up some tortilla chips and put in the bottom of the bowl. Ladle soup over the tortilla chips, top with a dollop of sour cream, green onions, cheese, and serve!