Chicken Tortilla Soup

Thanks to everyone for the sweet comments on my last post. You really helped me feel better, probably more than you'll know.

Speaking of warm, fuzzy feelings - I do not have them for our local weathermen. The 4-8 inches of snow they predicted has not appeared, just a disgusting slushy mess! I was looking forward to our first significant snowfall of the year. Imagine Evie out in that! I guess that fun will have to wait for another day...

But the weather is cold and frightful, and soup is perfect to warm your insides. This is a quick and flavorful one, and takes less than an hour from start to finish. I'm making it tonight with leftover turkey from dinner at my mom's this weekend. It's a soup I've made a million times, but I'm looking forward to having it again!

Chicken Tortilla Soup
2 skinless, boneless chicken breasts
1/2 tsp olive oil
1/2 tsp minced garlic
2 (14.5 oz) cans chicken broth
1 c frozen corn kernels
1 c chopped onion
1/2 tsp chili powder
1 Tbsp fresh lemon juice
1 c chunky salsa
8 oz tortilla chips
1/2 c shredded Monterey Jack cheese
1 c canned black beans, rinsed
sour cream for garnish

In a large pot over medium heat, saute the chicken in the oil for 5 minutes. 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 20-30 minutes.

Remove chicken from pot and shred with two forks. Return chicken to pot, along with black beans. Simmer another 10 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with Monterey Jack cheese and a little sour cream.

Enjoy!

Lisa hosts Tempt My Tummy Tuesdays over at Blessed with Grace. Visit her for more yummy recipes!