Chicken Tortilla Soup

So as not to rip off the original recipe, I got this from allrecipes.com. It was awesome! Make sure to have the cumin if you're going to substitute anything; it's what makes the flavor 'mexicana'. (I know, because I smelled the spice containers after making it to see what exactly it was!)

Without further ado, here it is:


2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS
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 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

**This was sooo awesome and while it looks like a lot of ingredients when you're staring at the recipe, it honestly took me ten minutes to put it together (the simmering took longer naturally). I think the longest part of prep work was cutting up the onion. All this while Logan ate crackers in his high chair!