Savory Sunday!

Chicken Tortilla Soup

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained) or fresh corn cut off the cob
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa
1 c. tortilla strips
½ c. shredded Monterey Jack cheese
1 avocado
sour cream

In large pot boil chicken for about 25 minutes or until cooked through.
Remove chicken, cool, and shred.
In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear.
Add chicken broth, shredded chicken, corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil.
Reduce heat and simmer 30-40 min.
Top with tortilla strips, cheese, avocado, and a little sour cream.