This soup is really yummy, we got it from a Mexican Restaurant here in town. I would suggest though to double it if you want any left overs. It made just enough for my family, so next time I will double it.
2 chicken breasts, cooked and shredded (I used meat from a rotisserie chicken)
1 garlic clove, minced
2 cans chicken broth
1 cup chopped onion
1 T. lemon juice
1 T. butter
1/4 tsp. cumin
1 1/2 cup frozen corn
1/2 tsp. chili powder
1 cup salsa
Monterrey Jack Cheese
Tortilla chips
In a large pot saute onion and garlic in butter until onion is soft and well cooked. Add chicken and mix well. Add the broth, corn, chili powder, lemon juice and salsa. Cook on low for 15 min.
Break up a tortilla chips and pour soup over chips, top with cheese and a little sour cream.
1 comment:
I made a huge batch of this Saturday night for dinner and served it the next day to a family that came right after church for dinner. It was great. And very "American". They were totally impressed.
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