Ingredients
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 1 pinch salt
- 1 ½ pounds skinless, boneless chicken thighs, or more to taste
- 3 cloves garlic, smashed
- 1 (14 ounce) can no-salt-added diced tomatoes, drained
- 3 tablespoons oil, divided
- 1 white onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 1 (12 ounce) package fire-roasted frozen corn
- 3 teaspoons chicken bouillon
- ¼ cup chicken broth, or as needed (Optional)
- ½ cup crispy tortilla strips (Optional)
Why This Recipe Is So Tasty
Helpful Tips For Cooking
- Toast the tortilla strips before adding them to keep them crispy.
- Adjust the heat by adding more or less chili powder to suit your preference.
Step 1
Place the guajillo and ancho chiles with a pinch of salt in a small saucepan. Cover them with water and bring to a gentle boil, then let them simmer over medium-low heat until they’re soft, about 10 minutes. Once done, drain and set them aside to cool.
Step 2
Put the chicken, garlic, and another generous pinch of salt into a large pot. Cover everything with water and bring it to a boil. Cook the chicken over medium-high heat until it’s tender enough to shred easily, which should take around 10 minutes. Take the chicken out and let it cool a bit, then shred it with two forks. Don’t forget to strain the broth and save it for later.
Step 3
While the chiles are cooling, toss them into a blender with the diced tomatoes and blend until smooth.
Step 4
Heat a tablespoon of oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and turns translucent, about 5 minutes. Sprinkle in the oregano and paprika, and keep cooking until the onion starts to brown, roughly 10 to 12 minutes. Push the onions to the side to make a little well in the center, pour in the remaining two tablespoons of oil, and then pour in the tomato and chile puree—it should sizzle when it hits the hot oil. Stir everything together and cook for another 3 minutes until heated through.
Step 5
Add the shredded chicken to the pot and mix it well so it’s coated in the sauce. Let it simmer gently for about 3 minutes. Then pour in the reserved chicken broth, corn, and chicken bouillon. Stir everything together, bring it to a boil, then lower the heat and let it simmer for about 10 minutes so the flavors meld. If the soup feels too thick, add a bit more broth to reach your desired consistency.
Step 6
Serve the soup hot in bowls and top with crunchy tortilla strips for a perfect finish.
