Description
When it’s cold outside, warm up with this delicious, hearty soup. Part comfort food, part Mexican — it’ll satisfy all your cravings.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring now and then, until softened (2 to 3 minutes).
- Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover; raise heat to high and bring to a simmer.
- Remove lid and cook (20 to 22 minutes), turning the chicken, until an instant-read thermometer put into the thickest part without touching the bone is at 165° degrees F. Skim any foam from the top as the chicken cooks.
- Move the chicken to a clean cutting board. When cool enough to handle, remove meat from the bones and shred.
- Add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the veggies are tender (4 to 10 minutes).
- Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.
Notes
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