Mexican Chicken Soup

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Difficulty: Easy - for beginners
Serves: 6-8


Garnish the soup with avocado, Monterey Jack cheese, and cilantro. You can temper the heat of this spicy soup by reducing the amount of adobo sauce.
6 cups low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 1/2 pounds)
1 large onion , quartered
4 cloves garlic , peeled
10 sprigs cilantro
Table salt
1 (14.5-ounce) can whole tomatoes in juice , drained, with juice reserved
1/2 jalapeno chile , seeds and ribs removed
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce
1 tablespoon vegetable oil
2 cups frozen corn kernels
2 (14-ounce) cans kidney beans , drained and rinsed
2 tablespoons lime juice


1. Bring 4 cups broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil in large skillet over high heat. Cover and cook over low heat until chicken is cooked through, 8 to 10 minutes. Transfer chicken to large plate.

2. Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeƱo, chipotle, and adobo sauce in blender until smooth.

3. Heat oil in Dutch oven over high heat until shimmering. Add tomato mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to10 minutes. Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 cups broth, reserved tomato juice, corn, and beans and simmer to blend flavors, about 5 minutes. Shred or dice chicken into bite-sized pieces and add to soup. Stir in lime juice and season with salt and pepper. Serve.


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