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.

clam chowder

ingredients:

3 (6.5 ounce) cans minced clams (or 1 1/2 c fresh)
1/2 c minced onion
2 potatoes cubed
1/2 c diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 pint heavy cream
1 pint nonfat milk
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste

directions:

drain juice from clams into a large skillet over the onions, potatoes and carrots. add water to cover, and cook over medium heat until tender. meanwhile, in a large, heavy saucepan, melt the butter over medium heat. whisk in flour until smooth. whisk in cream and stir constantly until thick and smooth. stir in vegetables and clam juice. heat through, but do not boil. stir in clams just before serving. if they cook too much they get tough. when clams are heated through, stir in vinegar, and season with salt and pepper. i salted mine at the table, next time i might even add more salt to the chowder. serves 6.