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Get Started - 100% free to try - join in 30 secondsExample: I love this... Next time...This was OK. The instructions weren't clear about the chicken. It was difficult to "mix well" the garlic and cumin with two whole breast halves. Also, it never said what to do with the chicken after it was sauteed. So after the soup simmered awhile, I took it out, sliced it, and added it back. Personally, I think sauteed chicken is not as tender as poached. Next time, I will poach the chicken in the broth and shred it before making the rest of the soup. I will also sautee the onions beforehand so they're not so crunchy. Maybe add a little less salsa, as a whole cup was a bit overpowering. Definitely replace lime juice for the lemon. I've seen restaurants that serve lime wedges with tortilla soup. It's more "Mexican tasting" to me.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
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