1 onion, chopped
2 garlic cloves, chopped
2 tbsp (30 ml) olive oil
½ tsp ground chipotle pepper
½ tsp ground cumin
6 cups (1.5 litre) chicken broth
1 can (14 oz/398 ml) diced tomatoes
1 ½ cups (225 g) frozen corn kernels, thawed
2 cups (340 g) cooked chicken, coarsely chopped
Corn chips, crushed, to taste
2 green onions, thinly sliced
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In a large pot over medium heat, soften the onion and garlic in the oil. Add the spices and cook for 30 seconds while stirring.
Add the broth, tomatoes and corn. Season with salt and pepper. Bring to a boil. Simmer for 20 minutes. Add the chicken and cook for 5 minutes to heat it through.
Serve the soup in bowls (see note). Garnish with the crushed chips and green onions.
For an outdoor lunch, pour the soup into an insulated container (thermos) and bring the toppings along in separate containers for serving.
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