2 boneless skinless chicken breasts
1/2 teaspoon minced garlic
1/2 teaspoon olive oil
1/2 cup chopped onion
1 cup chunky salsa
1 1/2 cup frozen corn kernels
1/4 teaspoon ground cumin
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon chili powder
1 tablespoon lemon juice
3 1/2 cups chicken broth
Saute the chicken in oil for five minutes in a pot over medium heat. Add the cumin and garlic. Combine well. Add the corn, broth, chili powder, onion, salsa and lemon juice. Turn the heat to low and simmer for 20-30 minutes. Pour the soup into bowls and top with cheese and sour cream.
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