Joe’s Chicken Tortilla Soup
Submitted by Joe Marlo, SouthEastern Illinois Electric Cooperative
Servings 12
Ingredients
- 4 chicken breasts cut into bite-sized pieces
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 4 15-ounce cans chicken broth
- 4 cups frozen corn kernels
- 2 cans Rotel tomatoes
- 2 cups onion chopped
- 1 teaspoon chili powder
- 2 tablespoons lemon juice
- 2 cups chunky salsa
- Corn tortilla chips or tortilla strips
- 1 cup Monterey Jack cheese shredded
- Sour cream optional
Instructions
- In a large pot over medium heat, saute the chicken in the oil.
- Add the garlic and cumin and mix well.
- Then add the broth, corn, tomatoes, onion, chili powder, lemon juice and salsa.
- Reduce heat to low and simmer for about 20-30 minutes.
- Crush up some tortilla chips or add tortilla strips to the bottom of a bowl.
- Pour soup over chips.
- Top with cheese and sour cream.
