You will need...3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
1/2 tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) cans chicken broth
2 cans of corn, drained
1/2 tsp. chili powder
2 TBSP lemon or lime juice
1-2 c. salsa
1 c. tortilla chips
1/2 c. shredded Monterey jack cheese
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Cook chicken and shred. In a large skillet, cook onion and garlic in the oil and then add in the cumin. Cook until the onions become clear. In a large pot, pour chicken broth in and add in the onion mixture. Add in chicken, corn, chili powder, lemon or lime juice, and salsa to the broth and bring to a boil. Reduce heat and simmer for 30-40 minutes. Serve and top with tortilla chips and cheese.
