Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 medium white onion (chopped)
  • 3 garlic cloves (minced)
  • 2 teaspoons ground cumin
  • 4 cups reduced-sodium chicken broth
  • 1 14.5 ounce can diced tomatoes
  • 1 10 ounce bag frozen corn kernels
  • 1 cup fat free salsa
  • ½ pound cooked shredded chicken (see note)
  • ¼ cup chopped cilantro (optional)
  • Sour cream (Shredded cheddar cheese and/or tortilla chips, for serving, optional)

Instruction

  • Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute.
  • Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Add the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro if using.
  • Serve the soup with sour cream, cheese and tortilla chips as desired.