Chicken Tortilla Soup - cooking recipe

Ingredients

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

Preparation

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.