Ingredients:
2 skinless, boneless chicken breasts, cubed
1/2 teaspoon garlic, minced
1/4 teaspoon cumin
2 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 oz corn tortilla chips
Directions:
In a large pot saute chicken in oil until no longer pink. Add the garlic and cumin, mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat and simmer for 20-30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with cheese and sour cream (optional). I chose not to use the chips but had some wheat saltines to dip in it.
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