One way to make a more traditional chicken tortilla soup is to simmer a whole chicken with hot chiles, tomato and lime juice. The chicken is shredded and stirred back into the rich broth. The soup is ladled over crisp tortilla pieces in shallow bowls—but here, thin strips of toasted tortilla garnish the top of the soup. Since summer corn is a natural partner with a Mexican-style soup, ears of corn are roasted and sliced off the cobs to add a touch of sweetness. You can also offer chopped ripe avocado, sliced green onion and fresh cilantro leaves to jazz up each bowl as desired.