- 2 pounds chicken thighs
- 1 medium onion
- 1 tablespoon olive oil
- One 14½-ounce can diced tomatoes with chiles
- One 14½-ounce can chicken broth
- 2 cups fresh or frozen defrosted corn kernels
- 1 teaspoon dried oregano
- Unsalted corn tortilla chips, for serving
- Prep: Rinse chicken and pat dry. Chop onion into ½-inch dice.
- Heat olive oil in soup pot over medium-high heat. Add chicken, skin side down, and cook until undersides are golden brown, about 5 minutes. Turn and brown the other side, about 5 minutes more. Transfer chicken to plate.
- Pour out all but 1 tablespoon fat from pot. Return pot to stove and reduce heat to medium. Add onion and cook, stirring often, until onion softens, about 3 minutes. Return chicken to pot. Add tomatoes and chiles with juices, chicken broth, 1 cup water, corn, and oregano. Bring to a boil over high heat. Reduce heat to low and partially cover pot. Simmer until chicken is cooked through, about 45 minutes.
- Transfer chicken to cutting board. Cut meat into bite-size pieces, discarding skin and bones. Return meat to pot. Skim fat from surface of soup. Serve hot, topping each serving with a handful of tortilla chips.
- Variation:
- Spice it up by adding a minced jalapeño and 2 minced garlic cloves to the pot with the onion.