Go Back
Print Pin

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.