Chicken Tortilla Soup

Ingredients:

• 1 pound of boneless chicken breasts
• 1 teaspoon olive oil
• 2 cloves minced garlic
• 1/2 teaspoon ground cumin
• 3 (14.5 ounce) cans chicken broth
• 2 cups frozen corn kernels (or 1 can of corn)
• 1 chopped onion
• 1/2 teaspoon chili powder (If you like it spicy add another 1/2-1 tsp.)
• 1 1/2 tablespoons lemon juice
• 2 cups chunky salsa (i just used 2 cans Rotel blended in the blender and one can not blended.)
• 1 can black beans (optional)
• tortilla strips
• sour cream (optional)
• 1 cup shredded Monterey Jack cheese (optional)
  
  
  Directions:

  1. In a large pot over medium heat, sauté the chicken in the oil for 5 minutes. Add the onions. Then add the garlic and cumin and mix well. Next add the broth, corn, chili powder, beans, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips or  tortilla strips,  into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.