• 4servings
  • 40minutes
  • 488calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 skinless, boneless chicken breasts

  2. 1/2 teaspoon olive oil

  3. 1/2 teaspoon finely chopped garlic

  4. 1/4 teaspoon ground cumin

  5. 825ml chicken stock

  6. 165g sweetcorn

  7. 160g onion, chopped

  8. 1/2 teaspoon chilli powder

  9. 1 tablespoon lemon juice

  10. 225g chunky salsa

  11. 225g corn tortilla chips

  12. 55g Cheddar cheese, grated

Instructions Jump to Ingredients ↑

  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 stock, sweetcorn, onion, chilli 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 Cheddar cheese and a little soured cream.


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