Chipotle Corn Soup

3 or 4 dried or canned chipotle chilies, soaked or rinsed
1 1/2 qts. chicken broth
1 onion (6 oz.), chopped
1 clove garlic, pressed or minced
3/4 tsp. cumin seed
1 pkg. (10 oz.) frozen corn kernels
1 Roma tomato (about 1/4 lb.), cored & diced
1/2 lb. (about 2 c.) shredded cooked chicken
2 tbsp. lime juice
1/4 c. fresh cilantro leaves
1 pkg. (3 oz.) cream cheese, cut into 1/2" cubes

In a 3 to 4 qt. pan, combine chilies, broth, onion, garlic, cumin & corn. Bring to a boil, cover, & simmer until flavors are blended, about 15 mins. Stir in tomato & chicken. Bring to a boil. Add lime juice & cilantro. Ladle into bowls & add cheese.

5 or 6 servings.