Southwest Chicken Tortilla Soup

A simple but satisfying soup with very pleasing flavors and textures.

1 tablespoon vegetable oil
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
4 cups reduced-sodium chicken broth
1 cup canned Mexican-style stewed tomatoes
1 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup fresh or frozen corn
1/4 cup thinly sliced scallions
2 tablespoons fresh lime juice
2 cups crushed tortilla chips

In a large stock pot over medium heat, add the oil. Add the onions and cook until softened, 3 to 5 minutes, stirring frequently. Add the garlic, chili powder, and cayenne pepper and cook for 1 minute, stirring constantly. Add the broth, tomatoes and their juice, and salt, and stir to combine and to break up te tomatoes. Bring to a boil. Reduce the heat, cover, and simmer for 10 - 15 minutes, stirring occasionally. Add the chicken and corn and simmer for 5 minutes. Add the scallions and lime juice and cook for 1 minute, or until the chicken is cooked through. Top each serving with the tortillas.

Yield: 4 servings.