Ingredients
2 tablespoons of vegetable oil
1 medium onion chopped
2 garlic cloves sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low sodium chicken (or vegetable) broth
1 cup corn kernels, fresh (or frozen then thawed)
1 ripe tomato chopped
1 cup shredded cooked chicken (or assorted vegetables)
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (from 2 big limes)
About a dozen corn tortilla chips, broken in bits
Lime Wedge (optional)
Directions
1. Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
2. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.