Mexican Chicken Soup

By nlhartman

This is another variation of the BHG soup base

Ingredients

• 2 c. soup base
• 3 oz. skinless, boneless chicken breast, cut into 1/2-in. chunks
• 1/3 c. frozen corn kernels
• 1/4 t. ground cumin
• 3 T. crumbled tortilla chips
• 1 T. chopped fresh cilantro
• Lime wedge

Preparation

Step 1

Add to the soup base:
chicken breast, corn, cumin
Heat to boiling.
Reduce heat; cover and simmer 3 minutes or until chicken is cooked through, stirring occasionally.
Stir in 3 T tortilla chips.
Sprinkle on cilantro
Serve with lime wedge