Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 teaspoon salt
- 1 green bell pepper or red bell pepper, diced
- 1 garlic clove, minced
- 1 teaspoon cumin powder
- 1 32 oz box chicken broth
- 1 bay leaf
- 1 1/2 cups frozen corn kernels
- 1 15 oz can tomato, diced
- 1 pound chicken breast, boneless and skinless
- juice of 1 lime
- Crushed tortilla chips
Directions
- In a large pot, heat 1 tbsp of olive oil and sauté the onions and salt for 3 minutes.
- Add the bell peppers, garlic clove and cumin and sauté for an additional 2 minutes.
- Add the broth and remaining ingredients (except for the lime juice & tortilla chips). Bring to a boil and then reduce to a simmer.
- After 10-15 minutes (depending on the size of your chicken breasts) remove the chicken from the pot and shred, using a fork. Place the shredded chicken back into the pot with the lime juice and simmer for another 3-4 minutes or until chicken is heated though.
- Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired toppings on the side.
