Chicken Chipotle Corn Soup - cooking recipe

Ingredients

3 cans chipotle chilies
3 Tbsp. juice from cans of chilies
1 1/2 qt. chicken broth
1 large onion, chopped
1 garlic clove, minced
1 tsp. cumin seeds
1 pkg. (12 oz.) frozen corn
2 tomatoes, diced
2 cans (12.5 oz. each) shredded cooked chicken breasts OR shred a roasted store bought chicken
4 Tbsp. fresh squeezed lime juice
1/2 c. fresh cilantro
1 pkg. (8 oz.) cream cheese, diced

Preparation

In a 3-4 quart pan, cook onions and garlic in a little oil. Add chilies, cumin, corn and broth.
Bring to a boil, cover, and cook about 15 minutes.
Stir in tomatoes and chicken.
Bring to a boil.
Ladle into bowls and add lime juice, cilantro and cream cheese cubes.