- 2 tablespoons olive oil
- 1/2 small onion, peeled
- 2 ripe tomatoes, seeded and chopped
- 3 cups chicken broth
- 2 ears fresh corn (or 1 to 1 1/2 cups of kernels)
- 2 to 3 tablespoons fresh lime or lemon juice
- 1/4 cup (packed) cilantro or parsley leaves, roughly chopped
Heat the olive oil. Finely chop the onion and add to the pot. Cover and simmer for 5 minutes or until tender. While this is cooking, core the tomatoes, seed them and chop them, then add to the pot and simmer for 5 minutes.
Add the chicken broth and bring to a simmer and while this is coming to a simmer, remove the corn kernels from the ears of corn; add them to the broth and simmer for 4 minutes. Remove the soup from the heat, add the lime or lemon juice and season to taste with salt and dried red pepper flakes. Garnish with cilantro or parsley.