Mexican chicken and cheese soup

Mexican chicken and cheese soup

Ingredients/Components

• lime juice - 1 Tbsp
• chili powder - 1 tsp
• ground cumin - 1/2 tsp
• boneless, skinless chicken breast halves - 12 oz
• sour cream optional - 1/2 c
• chopped cilantro - 1 Tbsp
• bottled salsa - 1/2 c
• cans reduced-sodium chicken broth - 3 1/2
• broken baked tortilla chips - 3 c
• shredded Colby-Jack cheese blend or 4-cheese Mexican blend, divided use - 2 c
• plum tomatoes, cut in thin slices optional - 2 item

How to make mexican chicken and cheese soup:

Brush both sides of chicken with lime juice. Sprinkle chili powder and cumin evenly over both sides; let stand 10 minutes. Grill or broil chicken until cooked through. Cool; cut into 1/2-inch pieces.

Meanwhile, bring broth to a boil in a large saucepan. Add tortilla chips; turn off heat, cover and let stand 10 minutes. Puree mixture in batches in food processor or blender; return to saucepan. Stir 1 1/2 cups cheese into broth mixture. Cook over medium heat until melted, stirring frequently. Stir in salsa and chicken to heat through. Ladle into bowls; top with sour cream or tomatoes, if desired. Add cilantro and remaining cheese. Makes 6 serving.

Recipe categories: Soups & stews, Chicken, Chicken breast.