Ingredients
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½ teaspoon olive oil
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2 skinless, boneless chicken breasts, cut into cubes
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½ teaspoon minced garlic
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¼ teaspoon ground cumin
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2 (14.5 ounce) cans chicken broth
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1 cup frozen corn kernels
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1 cup chopped onion
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1 cup chunky salsa
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1 tablespoon lemon juice
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½ teaspoon chili powder
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8 ounces corn tortilla chips
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½ cup shredded Monterey Jack cheese (Optional)
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1/2 cup sour cream (Optional)
Directions
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Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.
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Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.
Nutrition Facts (per serving)
467 | Calories |
16g | Fat |
58g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 467 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 2g | 12% |
Cholesterol 56mg | 19% |
Sodium 1542mg | 67% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 6g | 22% |
Total Sugars 8g | |
Protein 27g | 54% |
Vitamin C 7mg | 8% |
Calcium 114mg | 9% |
Iron 2mg | 13% |
Potassium 665mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.