Mexican Cuisine

INGREDIENTS

• 4 skinless, boneless chicken breasts
• 4 cans chicken broth
• 2 cups chunky salsa
• 2 cups frozen corn
• 2 cups chopped onion
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons lemon juice
• 1 pound corn tortilla chips

DIRECTIONS
Saute the chicken in olive oil for 5 minutes. Add the garlic and cumin and mix. Add chicken broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for 25 minutes. Break up tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Serves 8