Tomato & Corn Soup
In saucepan, heat 1 Tbsp. olive oil over medium heat. Add 1 small onion, chopped, and cook 8 minutes or until lightly browned and tender, stirring often. Add 2 cans (14 to 14.5 oz each) reduced-sodium chicken broth, 1 can (14.5 oz) diced tomatoes with chiles, and 1 pkg. (10 oz) frozen corn kernels; heat to boiling. Spoon into 4 bowls. Divide 1 c. coarsely crushed tortilla chips among bowls to top soup. Serves 4.
Good Housekeeping, October 2007, p. 214.
