Although we are in the middle of our Indian Summer in San Francisco, I have been craving soup – not a creamy one but a light, broth and just the right amount of flavors, kind of like this one: Ingredients 2 tablespoons extra virgin olive oil 1 sweet onion, chopped kosher salt and pepper 4 tomatillos, skin removed and diced 2 carrots, chopped 2 poblano peppers, sliced 3 cups homemade or store-bought red enchilada sauce 3-4 cups low-sodium chicken broth 1 pound boneless, skinless chicken breasts 2 cups fresh corn kernels 1/2 cup fresh cilantro, chopped tortilla chips, avocado, and cheddar for serving lime wedges