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)
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.