Ingredients:

2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, sliced

1 chipotle in adobo sauce, minced

1 tablespoon chili powder

2 teaspoons kosher salt

6 cups chicken broth, low-sodium canned

1 cup corn kernels, fresh or frozen and thawed

1 ripe tomato, chopped

1 cup shredded cooked chicken

1/2 cup cilantro leaves

1/4 cup freshly squeezed lime juice (about 2 limes)

About a dozen corn tortilla chips, broken a bit

Lime wedges (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. Serve with lime wedges, if desired.

Cabbage Soup Recipes