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Chicken-Corn Tortilla Soup
4 h 45 m
“Using bone-in chicken thighs in this soup ensures the meat stays moist over the long cooking time. Not only are chicken thighs inherently juicier than breast meat, but cooking chicken on the bone also helps it stay succulent.”
2 cups chopped onion
2 Anaheim or jalapeño peppers (see Tip), seeded and chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, minced
2 pounds bone-in chicken thighs, skin removed
4 cups low-sodium chicken broth
3 cups water
1 (15 ounce) can fire-roasted diced tomatoes
1½ teaspoons ground cumin
1½ teaspoons crushed dried oregano
½ teaspoon ground coriander
½ teaspoon salt
2 bay leaves
1 cup lightly crushed tortilla chips, plus more for serving
1Combine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3½ hours or on Low for 8 hours.
2Carefully transfer the chicken to a clean cutting board. Shred with 2 forks (discard the bones).
3Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.
4Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.
Tip: Anaheim chiles are bright, fresh and peppery. They bring a little bit of heat to the table, but not too much. If you want more fire, use jalapeños instead.
To make ahead: Chop onion, peppers and garlic and combine. Combine broth, water, tomatoes and spices. Refrigerate in separate containers for up to 1 day.