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Preparation time: 15 minutes
2 tablespoons canola oil
Heat oil in a medium saucepan over medium-high heat and add onions. Stir constantly until onions are transparent. Add garlic, chili powder, salsa, broth, corn, tomato, and chicken. Bring to a boil, then reduce heat and cook 5 minutes. Add lime juice and cilantro and cook 2–3 minutes more. Ladle the soup into 4 soup bowls, and top with a sprinkling of broken tortilla chips.
Yield: 4 servings
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