Chicken Tortilla Soup V

Ingredients

• 29 ounce chicken broth canned
• 0.5 teaspoon chili powder 
• 1 cup corn kernels frozen
• 8 ounces tortilla chips 
• 0.5 teaspoon garlic minced
• 0.3 teaspoon ground cumin 
• 1 tablespoon juice of lemon 
• 0.5 cup monterrey jack cheese shredded
• 0.5 teaspoon olive oil 
• 1 cup onion chopped
• 1 cup salsa 
• 2  chicken breast boneless skinless

Equipment

• bowl
• pot

Directions

1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes.
2. 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 about 20 to 30 minutes.
3. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.