Categories: Soup

Ingredients

• 1 tablespoon vegetable oil
• 1/2 medium onion, chopped
• 1 clove garlic, sliced
• 1/2 chipotle in adobo sauce, minced
• 1/2 tablespoon chili powder
• 1 teaspoons kosher salt
• 3 cups chicken broth, low-sodium canned
• 1/2 cup corn kernels, fresh or frozen and thawed
• 1/2 ripe tomato, chopped
• 1/2 cup shredded cooked chicken
• 1/4 cup cilantro leaves
• 1/8 cup freshly squeezed lime juice (about 2 limes)

Directions

1. Heat the oil in a medium saucepan over medium heat.

2. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes.

3. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.

4. Add the corn and cook for 5 minutes more.

5. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice.

6. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges, if desired.

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