By Lindsey Johnson of Café Johnsonia for Design Mom.
Menu #17 of our Lunch Box Series is one of my oldest daughter’s favorite lunches — chicken tortilla soup, or as we call it at home “Corn Chip Soup.” (I’ve included the recipe below!) We always eat this soup with salsa, sour cream, and corn chips, hence the name. Sometimes we add shredded cheese and a squeeze of lime, but I left that out this time. The fruit makes a great dessert.
LUNCH MENU #17
– chicken tortilla soup
– chips and salsa
– sour cream
– cubed fruit: watermelon and pineapple
Preheat the insulated bowl by adding boiling water to it and hot pasta and sauce. It really does stay warm for hours!
Chicken Tortilla Soup (Corn Chip Soup)
1 large chicken breast, diced
1 jar salsa (your favorite)
2-3 cups chicken broth (use less for a thicker soup)
1 (15-ounce) can beans (your favorite)
1 cup frozen corn
1 teaspoon ground cumin
1/2 teaspoon chili powder (optional)
Toppings: sour cream, tortilla chips, shredded cheese, lime wedges
Combine all of the ingredients, except for the toppings, in a 3 to 4-quart pan. Bring to a simmer and cook until the chicken is fully cooked. Taste and adjust seasonings if needed. Serve warm with desired toppings.
Makes 4-6 servings.