Ingredients for 4 servings:
1. 2 tablespoons vegetable oil
2. 1 medium onion, chopped
3. 2 garlic cloves, sliced
4. 1 chipotle chile in adobo, minced
5. 1 tablespoon chili powder
6. 2 teaspoons kosher salt
7. 6 cups low sodium chicken broth, canned
8. 1 cup frozen corn kernels, thawed
9. 1 ripe tomatoes, chopped
10. 1 cup cooked chicken, shredded
11. 1/2 cup cilantro leaf
12. 1/4 cup fresh lime juice (about 2 limes)
13. 1 dozen corn tortilla chips, broken a bit
14. lime wedge

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 15 minutes.
2. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
3. Add the corn and cook for 5 minutes more.
4. Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice.
5. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired.