Chicken Tortilla Soup

Back to the grind this morning. We went to another Sunday afternoon movie. This time we weren't as successful as the last few times we went to the movies. We saw "Tinker Tailor Soldier Spy" and it was boooorrring. Just really slow and not that interesting. The popcorn was good though.

George loves Chicken Tortilla Soup and over the weekend I finally decided to make it. I went to allrecipes.com and found the perfect recipe. I always look for the recipes with the most reviews and with 5 stars. Here you go:

Ingredients

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.

A couple of modifications:
-I added black beans (yum!)
-I also chopped up some avocado and added it right before serving
-I used fresh salsa from Fresh and Easy and it happened to be a little bit heavy on the onions so I cut back the amount of chopped up onion

Let me know if you try it :)