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
2 tablespoons extra-virgin olive oil
1 cup onion, chopped
2 cloves garlic, minced
2 teaspoons finely chopped chipotles in adobo (or 1 teaspoon ground chipotle)
1 1⁄2 teaspoons ground cumin
1⁄4 teaspoon allspice
8 cups low-sodium chicken broth
2 pounds bone-in chicken breasts, skin removed
3 cups corn kernels, fresh or frozen (thawed)
2 cups chopped zucchini (about 1 medium)
2 cups halved cherry tomatoes (about 1 pint)
1 1⁄4 teaspoons salt
1⁄2 teaspoon ground pepper
3 cups cooked brown rice
2 tablespoons lime juice
- 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.