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 low-sodium chicken broth
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 1 dozen corn tortilla chips, broken up
lime wedges, optional

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.

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 desired.

4 servings