MEXICAN SOUP WITH TOPPINGS (christine)

4 boneless, skinless chicken breasts

2 t olive oil

1 1/2 C chopped onion

2 t minced garlic

3 cans chicken broth (14.5 oz)

2 cans mexican style stewed tomatoes (14 oz)

1 1/2 C frozen corn

1/2 t cumin

1 T fresh lime juice

Cut chicken into bite size pieces and saute in large pot with olive oil, garlic and onion until cooked.  Add broth, tomatoes and corn and bring to a boil.  Reduce heat to low.  Add lime juice and cumin and simmer for 5 minutes.  Top with any of the following:

grated cheese

black olives

green onions

tortilla strips/chips

sour cream

avocado

tomatoes

cilantro

lime wedges