Instructions: Heat oil in heavy large pot over medium heat. Add onion and garlic and saute until onion is tender, about 8 minutes. Add broth, tomatoes with juices, corn, chilies and cumin and bring to boil. Reduce heat and simmer until corn is tender and flavors blend, about 7 minutes. Add chicken and simmer until chicken is cooked through, about 3 minutes. Stir in 4 tablespoons cilantro and lime juice. Season soup to taste with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

This recipe yields 6 servings.

Comments: If you arent counting calories, add some crushed baked corn tortillas to this soup just before serving.

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