Preparation time: 10 min (if chips are already made)
Cooking time: 20 min
Difficulty: Easy - for beginners
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, sliced
1 jar of Roasted Tomato Chipotle Roja
1 tablespoon chili powder
1 teaspoon cajun seasoning or cyenne pepper
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 (I just picked up a rotisserie chicken from the store and used that)
1/2 cup cilantro leaves (fresh is best)
1/4 cup freshly squeezed lime juice (about 2 limes)
About a dozen no salt corn tortilla chips, broken a bit
Lime wedges, optional
1st of all make the tortilla chips the easy way. Buy corn tortillas, cut them into wedges and deep fry them. One package of corn torillas will make a lot of tortilla chips.
Now to make the soup: Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle roya, chili powder, cajun seasoning 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.