Mexican Chicken Soup
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 6 to 8
Ingredients
6 cups low-sodium chicken broth 6 boneless, skinless chicken thighs (about 1 ½ pounds)1 large onion, quartered4 cloves garlic, peeled10 sprigs cilantro Table salt 1 (14.5-ounce) can whole tomatoes in juice, drained, with juice reserved½ jalapeño chile, seeds and ribs removed1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce1 tablespoon vegetable oil 2 cups frozen corn kernels 2 (14-ounce) cans kidney beans, drained and rinsed2 tablespoons lime juice
Before You Begin
Garnish the soup with avocado, Monterey Jack cheese, and cilantro. For a less spicy soup, reduce the amount of adobo sauce.
Instructions
- 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 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.
- 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 to 10 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.
Yield
Serves 6 to 8Ingredients
6 cups low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 ½ 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
½ 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
Ingredients
6 cups low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 ½ 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
½ 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
Ingredients
6 cups low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 ½ 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
½ 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
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 moist and rich in flavor than white breast meat. Poaching the chicken in canned chicken broth enriched the broth and made it taste homemade. For more nuanced flavor, we cooked the pureed tomatoes, onions, garlic, and chiles in oil until the flavor and color had intensified.
Before You Begin
Garnish the soup with avocado, Monterey Jack cheese, and cilantro. For a less spicy soup, reduce the amount of adobo sauce.
Instructions
- 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 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.
- 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 to 10 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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