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Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, sliced
- 1 can Rotel tomatoes with green chilis
- 1 tablespoon chili powder (I use more)
- 2 teaspoons kosher salt
- 6 cups vegetable broth, low-sodium canned
- 1 - 2 cans corn (and I add a can of drained black beans)
- 1/2 cup cilantro leaves
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- cheddar or Mexican blend shredded cheese optional
- About a dozen corn tortilla chips, broken a bit optional
Preparation
Step 1
Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth and tomatoes, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. With a stick blender, blend to desired consistency.
Pull the saucepan from the heat and stir in the corn, cilantro, and lime juice and cook for 5 minutes longer.
Place cheese and tortilla chips in bowls, ladle the soup on top.