This soup has been my number one craving throughout this pregnancy. I always use my big cast iron pot and double the recipe (except the meat) so that I have plenty of leftovers in the fridge!
Even the kids love it! Here's the original recipe, and I'll post my changes below it.
1 lb chicken, cubed and cooked
1/2 tsp garlic
1/4 tsp cumin
1/2 tsp chili powder
1 Tbsp lemon juice
1 cup chunky salsa
1 cup frozen corn
2 cans chicken broth
Throw all but the last 2 ingredients in your pot, and bring to a boil. Break up some tortilla chips in your bowl, pour soup over them, and top with cheese.
When I make this recipe and I'm in a hurry, or while I've been on bed rest, I often use a can of chicken instead of cooking some. Instead of using chicken broth, I use water and add a bit of Better than Bouillon to it. The original recipe didn't actually call for beans, but it's so much better with them!! I use whatever kind I happen to have already cooked in the freezer. If I don't have any cooked, I'll cook a package of lentils and throw some of them in.
If you need the recipe to be gluten-free, make sure you use a gluten-free salsa, etc. This is one of the quickest, easiest, and yummiest meals!! I LOVE soup--especially in this colder weather!!