Chicken Tortilla Soup with Salsa

• porciones: 4 servings
• tiempo activo: 15 minutes
• tiempo total: 45 minutes

Ingredientes

½ teaspoon olive oil

2 skinless, boneless chicken breasts, cut into cubes

½ teaspoon minced garlic

¼ teaspoon ground cumin

2 (14.5 ounce) cans chicken broth

1 cup frozen corn kernels

1 cup chopped onion

1 cup chunky salsa

1 tablespoon lemon juice

½ teaspoon chili powder

8 ounces corn tortilla chips

½ cup shredded Monterey Jack cheese (Optional)

1/2 cup sour cream (Optional)

½ teaspoon olive oil

2 skinless, boneless chicken breasts, cut into cubes

½ teaspoon minced garlic

¼ teaspoon ground cumin

2 (14.5 ounce) cans chicken broth

1 cup frozen corn kernels

1 cup chopped onion

1 cup chunky salsa

1 tablespoon lemon juice

½ teaspoon chili powder

8 ounces corn tortilla chips

½ cup shredded Monterey Jack cheese (Optional)

1/2 cup sour cream (Optional)

Instrucciones

Heat olive oil in a large pot over medium heat. Cook and stir chicken in hot oil until browned, about 5 minutes. Mix in garlic and cumin. Add broth, corn, onion, salsa, lemon juice, and chili powder; bring to a boil. Reduce heat to low and simmer soup for 20 to 30 minutes.

Break up tortilla chips into individual bowls; ladle soup over chips. Top each with Monterey Jack cheese and a dollop of sour cream.

Nutrición

• Calorías: 467 kcal
• Grasa Total: 16 g
• Grasa Saturada: 2 g
• Grasa No Saturada: 0 g
• Colesterol: 56 mg
• Sodio: 1542 mg
• Carbohidratos Totales: 58 g
• Fibra Dietética: 6 g
• Azúcares Totales: 8 g
• Proteína: 27 g