chicken tortilla soup

i made this for the dinner swap this past week.
i thought it was yummy.
serves 4.

INGREDIENTS
2 skinless, boneless chicken breasts
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 chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS
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 broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Salsa

Salsa

• 1 Clove garlic
• 3/4 Inch slice of white onion, chunked
• Juice of 1 lime
• 3 Tomatoes, seeds and loose membranes removed, quartered
• 1 Handful fresh cilantro
• 1 Jalapeno pepper, the heat depends on how much of the membrane you include.
• Salt to taste

Combine all ingredients in food processor and pulse until ground. Serve with tortilla chips. Keep refrigerated.