New recipe -- Tortilla Soup!

I made this last week for the first time -- and man, was it good!  The kids loved it!  I loved that it was easy (I actually made it in the crockpot, which made it even easier)!!!!

I skipped the lemon juice (only because we didn't have any) but other than that, I followed the recipe (times two).

Chicken Tortilla Soup

Ingredients 

Original recipe makes 4 servings

Makes servings USMetricAdjust Recipe (Help)

• 2skinless, boneless chicken breasts, cut into cubes
• 1/2 teaspoonolive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoonground cumin
• 2 (14.5 ounce) canschicken broth
• 1 cupfrozen corn kernels

• 1 cupchopped onion
• 1/2 teaspoonchili powder
• 1 tablespoonlemon juice
• 1 cup chunky salsa
• 8 ouncescorn tortilla chips
• 1/2 cupshredded Monterey Jack cheese (optional)

Directions

1. 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 salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Enjoy!