Mexican Chicken Soup with Tortillas - chicken thighs

Method

• Prep: Rinse chicken and pat dry.
• Chop onion into 1/2-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 jalapeno and 2 minced garlic cloves to the pot with the onion.