Mexican Chicken Soup

By bubbles7380

very good

Ingredients

• 6 cups chicken broth
• 6 boneless, skinless chicken thighs
• 1 large onion
• 4 colves garlic peeled
• 10 springs cilantro
• salt
• 1 14 oz can whole tomatoes in juice drained with juice reserved
• 1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce
• 1/2 jalapeno chile seeds and ribs removed
• 1 tablespoon vegetables oil
• 2 cups frozen corn kernels
• 2 14oz cans kidney beans, drained and rinsed
• 2 tablespoons lime juice

Preparation

Step 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
puree tomatoes, remaining 2 onions quarters remaining 2 garlic cloves, jalapino, chipotle, and adobo sauce in blender until smooth
heat oil in dutch oven over high heat until shimmering
add tomatoes mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to 10 minutes
strain broth directly into pot with tomatoe puree discard solids
add remaining 2 cups broth reserved tomato juice, corn and beans an 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 ande pepper
serve