Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5 oz.) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 Tbs. lemon juice
1 C. chunky salsa
Corn tortilla chips
1/2 C. shredded Monterrey jack cheese



In a large pot over medium heat saute the chicken and onions 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 30-40 minutes.

In a bowl, break up some tortilla chips. Ladle soup over chips, top with cheese and garnish with some sour cream if desired.

Instead of buying the deep fried chips, I buy some whole wheat tortillas, cut them into slices, spray them with a cooking spray and pop them in a 350 degree oven until they are toasted and crisp. Take them out and sprinkle with a little salt and it is a much healthier option than a deep fried chip.

This recipe makes about 4 servings.