Chicken Tortilla Soup V

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Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.

Modified from: Chicken Tortilla Soup V

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Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.


Fantastic Recipe! I did add a can of black beans to the soup and we like this addition to the soup.