“i found this recipe on another site and added some tweaks of my own. i orginally started looking for gluten free recipes for my boyfriend and this one is by far my favorite that i found! also instead of using cumin or chilli powder i sometimes use taco seasoning instead.. i find that it adds more flavor..”
READY IN:
40mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. 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. youll know the chicken is done when it floats to the top of the broth. i then take the chicken breast out of the broth, cut them up and then put the newly shredded chicken back into the soup!
  2. 2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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