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2 boneless, skinless chicken breast halves (about 1 lb.)
1/2 teaspoon olive oil
1 cup chopped onions
1 tablespoon bottled lime juice
1/2 teaspoon bottles minced garlic
1/2 teaspoon chili powder
1/4 teaspoon cumin
2 cans (14 1/2 ozs. ea.) fat-free chicken broth
1 cup bottled salsa
1 cup corn (canned or frozen)
Shredded Monterey Jack Cheese
Heat the oil on low in a 4 1/2 quart Dutch oven or soup pot. Cut the chicken into bite size chunks. Place the chunks in the oil in the pot. Raise the heat to high and cok the chicken for about 2 minutes or until it looks done. Add the onions, lime juice, garlic, chili powder, and cumin. Cook for 2 minutes.
Add the broth, salsa, and corn. Stir to mix. Cover the pot and bring the broth to a boil. Reduce the heat to medium-high and continue to boil for 8 to 10 minutes to develop the flavor. Meanwhile crush the tortilla chips slightly. Place the chips in the bottom of your soup bowls and ladel the soup over the chips. Sprinkle with the jack cheese and other garnishes of you choice.
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