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
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