Shelly's Recipe

CHICKEN CHEESE SOUP RANCHERO

Category: Soups

12 oz boneless, skinless chicken breasts, halved
1 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp ground cumin
3 (14 oz) cans chicken broth
3 cups baked corn tortilla chips, broken
2 cups shredded colby-jack cheese, divided
1/2 cup prepared salsa
1/2 cup sour cream
2 roma or plum tomatoes, sliced
1 tbsp chopped fresh cilantro
1 (8 oz) pkg cream cheese, softened

Place chicken on plate; brush both sides with lime juice. Sprinkle chili powder and cumin evenly over both sides of chicken; let stand 10 minutes. Grill or broil chicken 4-5 inch from heat about 5 minutes per side, or until cooked through. Cool; cut into 1/2 inch slices.

Meanwhile, heat broth to a boil in a large saucepan. Add tortilla chips; cover and let stand 10 minutes. Puree mixture in batches in food processor; return to saucepan. Stir in salsa and chicken; heat through. Ladle into bowls; top with sour cream and tomatoes, cilantro and remaining cheese.