Mexican Chicken Soup

Name: Mexican Chicken Soup
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 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 , jalapeño 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

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Appears in Cook's Country February/March 2006

Main Courses

Latin America & Caribbean

Think a hearty and flavorful soup needs to cook all day? Think again.

SERVES6 to 8

WHY THIS RECIPE WORKS

Flavored with beans, corn, tomatoes, and chiles, this dish is a thicker, richer, spicier rendition of brothy chicken soup. To make this soup with a full, deep flavor, we started with boneless, skinless chicken thighs, which are far more moi...

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