Lime-Crab Soup
['4 limes, zested and juiced', '3 cups fresh corn, cut from about 6 cobs', '1/2 chipotle chile in adobo sauce, seeded, plus 1 tablespoon adobo sauce', '4 cups reduced-sodium nonfat chicken broth', '1/2 teaspoon salt, divided', '1/2 pound cooked crabmeat', '1 avocado, pitted and diced', '1/4 cup packed chopped fresh cilantro', '1/2 teaspoon crushed cumin seeds', '4 ounces tortilla chips or strips (optional)']
Reserve 1 tablespoon lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 teaspoon salt in a blender until smooth. Divide soup among 4 bowls. Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 teaspoon salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.
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