Chicken Tortilla Soup

Chicken Tortilla Soup

3 boneless chicken breasts

4 cups chicken broth

1 onion chopped

2 Tbs. oil

1 tsp. chili powder

1 tsp. cumin

2 tsp. lemon juice

2 cans black beans

1 1/2 cups mild salsa*

2 cups frozen corn

2 tsp. minced garlic

corn chips

Cook chicken in oven (covered) on 350 degrees for 35 min.  Reserve juice.  Shred chicken.  In big pot on med. heat cook onion, seasoned with salt and pepper in oil for 5 min. till softened. Add garlic and saute for few minutes.  Stir in cumin, chili powder, corn, beans, shredded chicken, chicken broth (along with reserve liquid from cooked chicken), lemon juice and salsa.  Simmer for 30-40 min. on low.  Serve with crumbled corn chips.

* The brand of salsa I use is Arriba.  It is excellent.  I used the Fire Roasted Red Salsa. (mild)

This was posted on my other blog for those who think it looks familiar.  This would also be good garnished with cilantro.  Just haven't tried it yet.