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Mexican Chicken Cheese Soup Ranchero




Source of Recipe


JSOnline


List of Ingredients




3 boneless, skinless chicken breast halves (12 ounces each)
1 tablespoon fresh lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 cans (14 ounces each) reduced sodium chicken broth
3 cups (6 ounces) broken baked corn tortilla chips
2 cups (8 ounces) fancy Colby-jack shredded cheese (divided)
1/2 cup salsa
1/2 cup sour cream (optional)
1 tablespoon chopped fresh cilantro

Recipe



Place chicken on plate; brush both sides with lime juice. Sprinkle chili powder and cumin over both sides of chicken; let stand 10 minutes.

Preheat grill or broiler. Grill or broil chicken 5 minutes per side or until cooked through. Cool; cut into 1/2-inch pieces.

Heat broth to boil in large saucepan. Add tortilla chips; cover and let stand 10 minutes. Puree mixture in batches in food processor or blender; return to saucepan. Stir 1 1/2 cups cheese into broth mixture; cook over low heat until melted, stirring frequently. Stir in salsa and chicken; heat through. Ladle into bowls; if desired, top with sour cream. Sprinkle with cilantro and remaining 1/2 cup cheese. Makes 6 servings.