Chicken Tortilla Soup

I'll have to thank my sister for this one.  She sent me a recipe not too long ago that was my starting off point for this soup.  This one is good to make and keep in the freezer for when you're craving it.  


3 skinless, boneless chicken breasts, boiled and shredded
1 teaspoon olive oil
1 teaspoon minced garlic
1 teaspoon ground cumin

1 tsp paprika
1 (14.5 ounce) organic free-range chicken broth
1 small can corn kernels (optional)

1 can black beans
1 cup chopped red onion
1/4 cup chili powder
1 tablespoon lemon juice

1 tablespoon lime juice

1 cup chunky salsa

1/2 cup loosely chopped cilantro leaves (no stems)
8 ounces corn tortilla chips (Simply Tostitos Blue Corn)
1/2 cup shredded Low Fat Monterey Jack cheese (optional)

First boil the chicken breasts in a large pot.  You can cut them into large chunks to make them cook faster.  Once cooked, drain, and shred using two forks.

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, beans, onion, chili powder, lemon and lime juice, cilantro, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Pour soup into bowls and break chips over top. Top with the Monterey Jack cheese.  Optionally, add a small spoonful of greek yogurt instead of sour cream. Garnish with cilantro leaves and lime wedge.