This recipe originally came from the California Pizza Kitchen cookbook, several years ago. My mom has tweaked the recipe over the years, so this is what she came up with. If you're wanting to include meat, you can precook some chicken, cut it into bitesize pieces, and throw them in during the last step when you simmer the soup again. This recipe makes a LOT of soup, so I usually cut it in half for the two of us (and we still have leftovers for a few days).
2 Tbsp oil
1 Tbsp minced garlic
1 small onion, chopped
2 cans sweet yellow corn
1 can Rotel tomatoes (or 1 can tomatoes + 1 jalapeno, minced)
7 plum tomatoes, chopped
1 small can tomato paste
2 tsp cumin
1/4 tsp pepper
1 Tbsp salt
1 tsp chili powder
1 1/2 cups water (Note: I usually omit this, mostly because I forget to add it)
1 quart vegetable (or chicken) broth
Handful of tortilla chips, plus more for serving
Heat oil in a dutch oven over medium high heat. Add garlic and onion. Cook until onion turns translucent. Add 1 can of corn and rest of ingredients except sour cream. Bring soup to a low, even boil. Boil for 5 minutes.
Remove soup from heat. Puree with an immersion blender (or in a standing blender). Return soup to heat.
Add other can of corn. Simmer over low heat. Serve with a dollop of sour cream and more tortilla chips.