This soup is a delicious accompaniment to Smoked Turkey Quesadillas (see recipe on my website).  This is a great, easy to prepare supper that the whole family will love. I always get raves when I make it.  

You will need:  

2 boneless chicken breasts, cooked and diced
1 tbsp oil
1 small onion, chopped
2 garlic cloves, minced
2 tsp chili powder
1 tsp cumin
1 tsp salt
¼ tsp pepper
1 tsp lime juice
1 ½ cups frozen corn
1 can (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chilies
2 cans (14 oz) chicken broth
4 corn tortillas
Olive oil cooking spray
Chopped green onions
Chopped cilantro
Grated Monterey Jack and /or Cheddar Cheese

All you need to do:  

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, salt, pepper, lime juice, tomatoes and broth. Bring to a boil, and simmer for 1 hour.

Stir in corn, cilantro and chicken. Simmer for 15 minutes.

Preheat oven to 400 degrees.  

Spray both sides of the corn tortillas with cooking spray oil. Cut tortillas into fairly thin strips and spread on a baking sheet.  

Bake in preheated oven until crisp, about 10 to 15 minutes.  

Ladle soup into bowls garnish with grated cheese, chopped green onion and tortilla strips.

Enjoy!

You can find more great recipes and tips on my website:  

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