Chicken Chipotle Corn Soup

• 3 cans chipotle chilies
• 3 Tbsp. juice from cans of chilies
• 1 1/2 qt. chicken broth
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 tsp. cumin seeds
• 1 pkg. (12 oz.) frozen corn
• 2 tomatoes, diced
• 2 cans (12.5 oz. each) shredded cooked chicken breasts OR shred a roasted store bought chicken
• 4 Tbsp. fresh squeezed lime juice
• 1/2 c. fresh cilantro
• 1 pkg. (8 oz.) cream cheese, diced

1. In a 3-4 quart pan, cook onions and garlic in a little oil. Add chilies, cumin, corn and broth.
2. Bring to a boil, cover, and cook about 15 minutes.
3. Stir in tomatoes and chicken.
4. Bring to a boil.
5. Ladle into bowls and add lime juice, cilantro and cream cheese cubes.

chipotle chilies, chilies, chicken broth, onion, garlic, cumin seeds, corn, tomatoes, chicken breasts, fresh squeezed lime juice, fresh cilantro, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97464 (may not work)