Pain Is Good Chicken Tortilla Soup Recipe

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Ingredients:

• 2 skinless, boneless chicken breasts, cut into cubes
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup Pain Is Good Batch #37 Habañero Garlic Salsa (Click To BUY)
• 8 ounces corn tortilla chips
• 1/2 cup shredded Monterey Jack cheese (optional)

Directions:

1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well.
2. Then add the broth, corn, onion, chili powder, lemon juice, and Pain Is Good Batch #37 Habañero Garlic Salsa (Click To BUY). Reduce heat to low and simmer for about 20 to 30 minutes.
3. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.