Shelly's Recipe

MEXICAN CHICKEN CHEESE SOUP RANCHERO

Category: Soups

3 (12 oz) boneless, skinless chicken breast halves
1 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp cumin
3 (14 oz) cans reduced sodium chicken broth
3 cups broken baked corn tortilla chips
2 cups shredded Colby-Jack Cheese, divided
1/2 cup salsa
1/2 cup sour cream (optional)
1 tbsp chopped fresh cilantro

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 a 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 cheese.