Ingredients

2 large onions, sliced thin 

4 tablespoons canola oil 

4 garlic cloves, minced 

5 large Portuguese sausages, halved and sliced thin into half moons 

2 tablespoons ancho chile powder (for less spicy, substitute chile / Mexican blend chile powder) 

2 tablespoons oregano 

2 7-oz. cans of diced green chiles 

4 teaspoons cumin powder 

5 cups low sodium chicken broth 

3 15-oz cans of white or yellow corn 

Salt and pepper to taste 

4 limes (cut into big wedges) 

4 green onions, sliced thin (about ½ cup) 

½ cup chopped parsley

1 cup crushed tortilla chips

Directions

Step 1: In a large soup pot, heat the canola oil over medium high heat. 

Step 2: Add the onion and sauté until the onions are just turning soft, then add the garlic and sausage and continue cooking for 7-8 minutes.

Step 3: Add the chile powder, oregano, green chiles, and cumin, stirring constantly for a minute or more to incorporate the spices, then add in the chicken broth and corn.

Step 4: Reduce heat to low, cover and cook for another 20 minutes.

Step 5: Before serving, season with salt and pepper to taste, then ladle into bowls and top with green onion, parsley and tortilla chips. 

Step 6: Serve each bowl with a big wedge of fresh lime