Ingredients

• 0.5 teaspoons olive oil
• 2 skinless , boneless chicken breasts, cut into cubes
• 0.5 teaspoons minced garlic
• 0.25 teaspoons ground cumin
• 2 , 14.5 ounce
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1 cup chunky salsa
• 1 tablespoon lemon juice
• 0.5 teaspoons chili powder
• 8 ounces corn tortilla chips
• 0.5 cups shredded Monterey Jack cheese , Optional
• 0.5 cups sour cream , Optional

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
2. 2 Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

Nutrition per serving