tasty salad made with fresh corn.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 pinch salt
- 1 ½ pounds skinless, boneless chicken thighs, or more to taste
- 3 cloves garlic, smashed
- 1 (14 ounce) can no-salt-added diced tomatoes, drained
- 3 tablespoons oil, divided
- 1 white onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 1 (12 ounce) package fire-roasted frozen corn
- 3 teaspoons chicken bouillon
- ¼ cup chicken broth, or as needed (Optional)
- ½ cup crispy tortilla strips (Optional)
Instructions
- Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
- Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
- Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
- Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
- Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
- Ladle soup into bowls and top with tortilla strips.
- Dried chile peppers can remain fresh for a long time as long as they are stored in a cool, dry place.
- Chicken breasts can be used instead of chicken thighs, if preferred.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 4 g |
| Sodium | 442 mg |
| Sugars | 4 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |