Sort ingredients
kuruugaa
QR Code
Listen
Pdf
Heat a large or 4-quart soup pot over medium-high. Once hot, add olive oil.
Once oil is hot add onion, garlic, and jalapeño and cook, stirring, until softened and beginning to brown at the edges, about 5 minutes.
Add cumin and chile cook one minute.
Add tomato paste and cook, stirring, until one shade darker, about 2 to 3 minutes.
Add 3 cups chicken broth and stir to combine.
Add chicken thighs and bring the soup to a simmer.
Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender and cooked through.
Remove chicken with tongs and transfer to a cutting board.
Add beans and corn (optional; still frozen is fine to soup), gently simmer for 3 to 5 minutes.
While it simmers, use two forks to shred chicken into bite-sized pieces.
Season soup well with salt and black pepper.
Return shredded chicken to soup and warm through, 1 minute.
If the soup is too thick for your liking at this point, add all or part of remaining 1 cup broth and bring back to a simmer.
Check seasoning again and adjust to taste.
Remove from heat and squeeze lime juice of half a lime over.
Serve with any finishings of your choice.