Post by Jody on Apr 29, 2018 16:08:23 GMT -8
Ingredients
2 skinless, boneless chicken breasts, cut into cubes
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 can Rotel® tomatoes with green chilies
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
4 tablespoon sour cream
Directions
In a large pot over medium heat, cook and stir 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 Rotel®. 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.
2 skinless, boneless chicken breasts, cut into cubes
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 can Rotel® tomatoes with green chilies
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese
4 tablespoon sour cream
Directions
In a large pot over medium heat, cook and stir 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 Rotel®. 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.
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