1Bring broth and water to a simmer over medium heat.
2Meanwhile, zest and juice 1 lime; reserve the juice. Put chorizo into a large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, pepper and the lime zest.
3Add meat and mix together. Using a tablespoon for each, make about 30-40 small meatballs.
4Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes.
5Stir in corn and cook until heated through, 1 to 2 minutes more.
6Stir in 2 tablespoons lime juice.