Recipe Background
Comforting Mexican Soup combines vibrant flavors with a crunchy garnish, perfect for chilly nights.
A few years ago, on an unexpectedly chilly fall night in Oaxaca, I stayed with a host family during a whirlwind of flavors that's now etched into my memory. This was my first time participating in a cooking exchange abroad, and I'd been on my feet all day learning the symphony of spices that is Mexican cuisine. As dusk fell, my host mother decided to show me a heartwarming trick to combat the brisk mountain air: a simple yet deeply comforting chicken soup. The scent of freshly torn cilantro and bright salsa mingling in a bubbling broth transported me. She used chicken thighs, just like me, preferring them for their tenderness and rich flavor.
Later, back in my kitchen, I learned the magic of balancing store-bought shortcuts with authentic touches. For instance, I always have a hearty salsa on hand to streamline my recipe and never skimp on taco seasoning for its boldness. A culinary tip I discovered was to sauté the chicken until it’s perfectly cooked before introducing the seasoning. This lets the spices sear onto the meat for that much-needed depth. My host mother had never used frozen corn, but I find it wonderfully convenient without sacrificing sweetness. The culinary joy from that night lives on in the tortilla strips I happily toss in before serving, bringing an addictive crunch that wraps each spoonful in nostalgia.
The warmth of that night still visits me every time I bring out this soup, reminding me of the laughter shared around a well-loved kitchen table far from home.
Ingredients
- 2 teaspoons olive oil
- 1 pound chicken thighs boneless and skinless, cut into 3/4-inch-thick pieces
- 1 tablespoon reduced-sodium taco seasoning
- 1 cup frozen corn
- 1 cup salsa store-bought or homemade
- 1 (32-ounce) carton reduced-sodium chicken broth
- tortilla strips to taste, for garnish
Directions
- In a large pot over medium-high heat, heat the oil.
- Add the chicken pieces to the oil and cook, while stirring, until they reach an internal temperature of 165 degrees F, about 6-8 minutes.
- Add the taco seasoning to the chicken pieces and stir until they are well-coated.
- Add the corn, the salsa, and the broth to the chicken pieces and bring to a boil.
- Reduce the heat to a simmer and cook the soup, uncovered, until the flavors have blended together, about 5 minutes.
- Transfer the pot from the heat and discard any of the accumulated grease.
- Serve the soup topped with the tortilla strips.
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