1 tbsp. olive oil
1/4 onion, thinly sliced
1 32 oz. box low sodium chicken broth
1 28 oz. can diced tomatoes, drained
2 tbsp. crushed red pepper flakes
1 c. shredded rotiserre chicken
1 15 oz. can corn, rinsed
1 lime, cut into wedges
1/4 c. hot salsa
Heat oil in a large saucepan over medium heat.
Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until soft and beginning to brown, 10-12 minutes.
Add the broth, tomatoes, and chili and bring to boil.
Stir in the chicken, corn, and hot salsa and simmer until heated through, 3 to 4 minutes.
Serve with lime wedges.
Makes: 4 bowls
Prep Time: 10 minutes
Chill Time: n/a
Cook Time: 30 minutes