Chicken Tortia Soup

Ingredients:

    2 skinless, boneless chicken breasts, cut into cubes

    1/2 teaspoon olive oil

    1/2 teaspoon minced garlic

    1/4 teaspoon ground cumin

    1/2 teaspoon Dried orogono & basil.

    2 (14.5 ounce) cans chicken broth

    1 cup frozen corn kernels

    1 cup chopped onion

    1/2 teaspoon pepper powder

    1 tablespoon lemon juice

    1 cup chunky salsa/(use diced tomato's&jalapeno)

    8 ounces corn tortilla chips

    1/2 cup shredded Monterrey Jack cheese (optional)


Directions

    In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes.
   
    Add the garlic and cumin & dried oragona,basil and mix well.

    Then add the corn, onion, pepper powder, broth, and salsa.

    Reduce heat to low and simmer for about 20 to 30 minutes then add lemon juice.

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