1 skinless, boneless chicken breast
1/2 teaspoon olive oil
1/2 teaspoon minced garlic 1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 can black beans (1 cup dried beans, cooked)
1/2 teaspoon chili powder
1 tablespoon lemon juice
S&P to taste
1 cup chunky salsa
3 corn tortillas (optional, here is a great recipe to make corn tortillas)
1/2 cup shredded Monterey Jack cheese (optional)
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Cut corn tortillas into thin strips and either broil in the oven or fry in olive oil until crispy. Top with Monterey Jack cheese, tortilla strips and a little sour cream.
Notes: to double the recipe simply add another can of black beans, if you use dried beans you will need to add salt to give it flavor, but if you use canned beans, there is no need to add salt.
