We're on vacation from work for a few weeks, so I'm finally able to cook dinner for the family outside of just doing it on weekends. I had a look through my favourite recipes and realized it had been a while since I'd made this one. The last time I made this I had company visiting from Oakland, CA, and by the time I sat down to eat mine, it was stone cold (I just hope that my company's wasn't also cold -- if so, they were gracious enough not to complain!).
This recipe calls for a short list of ingredients (most or all of which I always have on hand), and it's a delicious way to warm up after being out in the cold (or watching it from the window, like me!).
I paired this soup with corn muffins (recipe follows) for a quick and delicious Mexican meal.
2 skinless, boneless chicken breasts, cut into cubes
1/2 tsp olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
2 (900mL) cartons chicken broth
1 can corn kernels
1 cup onion, chopped
1 tbsp lemon juice
1/2 tbsp chili powder
1 cup chunky salsa
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream
- 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.
- Add the broth, corn, onion, lemon juice, chili powder, and salsa.
- Reduce heat to low and simmer for about 20 minutes.
- Pour soup into bowls.
- Top with a handful of crushed tortilla chips, a sprinkling of Monterey Jack cheese and a dollop of sour cream.