Memories and healthy recipes for your dinner table.

Chicken Tortilla Soup

I love fall. The brisk autumn air pared with the smell of a warm fire calls for a cup of hot soup. I found this recipe on allrecipes.com. I added black beans and a little more cumin.

1/2 tsp olive oil
2 skinless, boneless chicken breasts
1 cup chopped onion
1 tsp ground cumin
1tsp minced garlic
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 cup chunky salsa
corn tortilla chips
shredded Monterrey Jack cheese

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 about 20 to 30 minutes.

To serve, break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese or shredded cheddar/jack blend.