Chicken Tortilla Soup

2 skinless, boneless chicken breasts, cut into bite size pieces

1/2 tsp. olive oil

1/2 tsp. minced garlic

1/4 tsp. ground cumin

2 cans low sodium corn kernels

1 can black beans, drained and rinsed

1 cup chopped onion

1/2 tsp. chili powder

1 tbsp. lemon juice

1 cup chunky salsa

In a large pot over medium heat, saute the chicken in the olive oil until cooked through. Add the onion, garlic, cumin, and chili powder and cook for 3-5 more minutes. Add the chicken broth, corn, black beans, lemon juice, and salsa. Reduce heat to low and simmer for 20-30 minutes. Garnish with sour cream, shredded cheese, and tortilla chips if desired.