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1. Add olive oil to large stockpot. Heat oil over medium heat.
2. Sauté chicken breasts in the olive oil for 5 minutes, turning once.
3. Add minced garlic and ground cumin and sauté 1 minute.
4. Stir in chicken broth, whole kernel corn, chopped white onion, chili powder, fresh lemon juice, and chunky salsa.
5. Reduce heat to low. Simmer 25 minutes.
6. Remove chicken to cutting board. Use two forks to shred.
7. Return chicken to soup.
To serve:
1. Add tortilla pieces to soup bowls.
2. Ladle soup over tortilla chips.
3. Top with shredded Monterrey Jack cheese, and a dollop of sour cream.
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