A hearty and flavorful soup with a Southwestern twist, perfect for a cozy dinner.
Melt the butter in a large stockpot over medium heat.
Ensure the butter is fully melted before adding other ingredients to prevent sticking.
Add the chopped onion and minced garlic to the pot and sauté until softened.
Stir frequently to avoid burning the garlic.
Place the chicken breasts into the pot and cook until lightly browned on both sides.
Browning the chicken adds depth to the flavor of the soup.
Sprinkle in the cumin, chili powder, and lemon pepper, stirring to coat the chicken and vegetables evenly.
Toast the spices slightly to enhance their aroma.
Pour in the diced tomatoes and chicken broth, stirring well.
Scrape the bottom of the pot to deglaze and incorporate all flavors.
Simmer the soup for 45 minutes, stirring occasionally.
Cover the pot partially to maintain a gentle simmer and prevent evaporation.
Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot.
Shredding the chicken allows it to absorb more flavor from the soup.
To serve, place crushed tortilla chips in the bottom of each bowl, ladle the soup over them, and top with shredded cheese.
Serve immediately to keep the tortilla chips crunchy.
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