INGREDIENTS
2
skinless, boneless chicken breasts, cut into cubes
1/2 tsp
olive oil
1/2 tsp
minced garlic
1/4 tsp
ground cumin
2 14.5 ounce cans
chicken broth
1 cup
frozen corn kernels
1 cup
chopped onion
1/2 tsp
chili powder
1 tbsp
lemon juice
1 cup
chunky salsa
8 oz
corn tortilla chips
1/2 cup
shredded Monterey Jack cheese (optional)