Ingredients
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2 tablespoons vegetable oil
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1 medium onion, chopped
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2 garlic cloves, sliced
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1 chipotle chile in adobo, minced
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1 tablespoon chili powder
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2 teaspoons kosher salt
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6 cups low sodium chicken broth, canned
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1 cup frozen corn kernels, thawed
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1 ripe tomatoes, chopped
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1 cup cooked chicken, shredded
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1/2 cup cilantro leaf
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1/4 cup fresh lime juice (about 2 limes)
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lime wedge
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1 dozen corn tortilla chips, broken a bit
Instructions
- 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 15 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.
- 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 the lime wedges, if desired.