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Mexican Chicken Soup with Tortillas

Updated February 23, 2016
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Every country in the world must have its own favorite chicken soup, and this one represents the Mexican contingent. It’s chunky with corn and pieces of chicken, with a crunchy topping of crumbled tortillas on each serving—think of them as Mexican croutons.

Simple Tip for Mexican Chicken Soup with Tortillas

I am never without a bag of frozen yellow corn in the freezer. It is so easy to add the defrosted kernels to soups and casseroles (and even pasta, such as the All-American Carbonara with Corn, Bacon, and Jalapeño . To quickly defrost, measure out the corn and place it in a wire sieve. Rinse the corn under warm water for a minute or so. That’s it.



4 to 6 servings

CostInexpensive

Moderate

Total Timeunder 2 hours

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, lactose-free, peanut free, soy free, tree nut free

Mealdinner, lunch

Taste and Texturecrunchy

Type of Dishhot soup

Ingredients

  • 2 pounds chicken thighs
  • 1 medium onion
  • 1 tablespoon olive oil
  • One 14½-ounce can diced tomatoes with chiles
  • One 14½-ounce can chicken broth
  • 2 cups fresh or frozen defrosted corn kernels
  • 1 teaspoon dried oregano
  • Unsalted corn tortilla chips, for serving

Instructions

Prep: Rinse chicken and pat dry. Chop onion into ½-inch dice.

Heat olive oil in soup pot over medium-high heat. Add chicken, skin side down, and cook until undersides are golden brown, about 5 minutes. Turn and brown the other side, about 5 minutes more. Transfer chicken to plate.

Pour out all but 1 tablespoon fat from pot. Return pot to stove and reduce heat to medium. Add onion and cook, stirring often, until onion softens, about 3 minutes. Return chicken to pot. Add tomatoes and chiles with juices, chicken broth, 1 cup water, corn, and oregano. Bring to a boil over high heat. Reduce heat to low and partially cover pot. Simmer until chicken is cooked through, about 45 minutes.

Transfer chicken to cutting board. Cut meat into bite-size pieces, discarding skin and bones. Return meat to pot. Skim fat from surface of soup. Serve hot, topping each serving with a handful of tortilla chips.

Variation:

Spice it up by adding a minced jalapeño and 2 minced garlic cloves to the pot with the onion.

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