This is a wonderful chicken tortilla soup. I based it off of someone else’s, doubled parts of it, and found the perfect balance of ingredients for me. You can experiment with it! I didn’t give measurements for cheese or chips because c’mon, you can figure that out yourself and make it your own!
- 1 large boneless, skinless chicken breast, filleted, and cut into small chunks.
- ½ to 1 T. olive oil
- ½ tsp. ground cumin**
- 7 cups chicken broth
- Few dashes of garlic and/or onion powder (or you can do 1 tsp. minced garlic and 1 cup chopped onion)**
- 2 cups frozen corn kernels
- ½ tsp. chili powder**
- 2 T. fresh lemon juice**
- 1 cup chunky salsa, mild or to your liking**
- Corn tortilla chips from a bag or homemade
- ½ cup or more shredded Monterey or Colby Jack cheese
**Known IC irritants, tread carefully!
- 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 20-30 minutes.
- Break up some tortilla chips into bowls and pour soup over chips. Top with the cheese, sour cream, scallions, and whatever other toppings you desire.