Corn and Chicken Soup

Corn and Chicken Soup, Mexican Style

2 chicken breasts, no skin or bones, chopped
1/2 tsp minced garlic
1/2 tsp olive oil
1/2 cup chopped onion
1 cup chunky salsa
1 1/2 cups frozen corn kernels
1/4 tsp ground cumin
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 tsp chili powder
1 Tbsp lemon juice
3 1/2 cups chicken broth

Saute the chicken in the oil for 5 minutes in a pot over a medium heat. Add the cumin and garlic. Combine well. Add the corn, broth, chili powder, onion, salsa and lemon juice. Turn the heat down to low and simmer for 20 to 30 minutes. Pour the soup in serving bowls and top with the cheese and sour cream.

If you want to make this recipe in a slow cooker or crockpot, you can add all the ingredients apart from the tortilla chips, cheese, and sour cream, cook it slowly for 7 hours. Remove the chicken after 6 and a half hours to shred it then cook it for the other half an hour. Serve this Mexican crockpot soup, topped with the sour cream and cheese.