Yummy Chicken Tortilla Soup

Serves 8-10

Ingredients:
4 skinless, boneless chicken breasts
1 t olive oil
1 t garlic
½ t cumin
4 (14.5 ounce) cans chicken broth
2 c frozen corn kernels or 1 (15.25 ounce) can of corn
1 (15.5 ounce) can black beans
1 (14.5 ounce) can diced tomatoes
2 c chopped onion
1 t chili powder
1 T lemon or lime juice
2 c chunky salsa

Garnish:
1 c chopped cilantro
Tortilla chips
Monterey Jack cheese
Sour Cream
Avocado, cubed
Stove Top Directions: In a large pot, over medium heat, sauté the chicken in the oil for 5 minutes. Add the remaining ingredients. Reduce heat to low and simmer for about 20 to 30 minutes. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese, sour cream, avocado, and fresh tomatoes. Serves 8-10
Crock Pot Directions: Throw all ingredients in a crock pot on high for 7-8 hours. Remove chicken breasts and shred. Roll in 1 c chopped cilantro just before eating.