Sounds like a mouthful? Well, I am officially between seasons and I am torn between the warm wonderful Indian Summer that has officially just ended and cozy winter days and nights with a roaring fire, courtesy of Freddy, the master fire builder. So, back to the soup. It is a soup that full of ingredients typical of Mexican cooking:limes, chorizo, cilantro and corn. It’s a soup that is hearty, yet light. It’s a soup that can be enjoyed in the summer as well as the winter. My lime tree is heavy with lots of gorgeous limes and I am thinking that maybe a marguerita would taste good too!

Serves: about 8

1 tablespoon olive oil
2 cups onions, chopped
4 garlic cloves, peeled, smashed and minced
3 ounces Mexican chorizo, membrane removed and rolled into small meatballs
2 cups fresh or frozen corn kernels
1/2 cup fresh cilantro leaves, minced
5 tablespoons fresh lime juice
2 cups cooked chicken breasts, cubed
6 cups chicken stock
4 corn tortillas

1. In a large soup pot, pour the olive oil and add the onions, garlic and chorizo balls and saute’ until almost starting to brown.
2. Add the rest of the ingredients: corn, cilantro, lime juice, chicken and chicken stock and cook for at least 30 minutes at a simmer.
3. Ladle into soup bowls and garnish with crispy fried corn tortillas.