Ingredients

The following ingredients have 7 Servings
  • 12 boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • several grinds of fresh ground black pepper
  • 4 tablespoons olive oil, divided
  • 1 cup chopped onion (1 medium onion)
  • 5 cups low salt chicken broth (such as Swanson's), divided
  • 2 cups corn kernels, divided (fresh or frozen & defrosted)
  • 1 1/2 teaspoons chopped fresh oregano leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 bay leaves (substitute 2 teaspoons chopped guasca, if you can find it)
  • 2 medium baking potatoes (about 1 pound), peeled and grated or finely diced.
  • 3 medium yukon gold potatoes or other waxy potatoes (about 1 pound) peeled and cut into 1-inch cubes.
  • 2 carrots, peeled and thinly sliced crosswise (about 3/4 cup)
  • 1/4 cup chopped cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons salt
  • 1/2 teaspoon Tabasco sauce or other hot pepper sauce
  • 1/4 teaspoon freshly ground black pepper
  • Garnish
  • 1 cup cubed avocado, spritzed with a little lime juice to keep it from turning brown
  • 1 1/2 tablespoons capers, rinsed

Instruction

  • Preheat the oven to 425ºF. Spread thighs out in a large baking dish that holds them in a single layer. Sprinkle with 1 1/2 teaspoons salt and a few grinds of black pepper. Drizzle with 2 tablespoons olive oil. Roast in the middle of the oven for 20-25 minutes, until chicken is cooked through. Remove baking dish from oven. Cover with foil and set aside for 10-15 minutes. Shred chicken by hand or by pulling it apart with two forks.
  • In a blender, puree 1 cup of corn with 1 1/2 cups chicken broth. Set aside.
  • Heat 2 tablespoons olive oil in a large dutch oven or soup kettle over medium heat. Add onions and cook, stirring occasionally, for 5 minutes until softened. Pour corn puree to the pot, along with the grated or finely diced baking potatoes, the remaining 3 1/2 cups chicken broth, oregano, thyme and bay leaves. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes, stirring occasionally. Add cubed yukon gold potatoes and sliced carrots to the pot. Cover and simmer for 15 minutes.
  • Add shredded chicken plus any accumulated juices in the baking dish, the remaining cup of corn, cilantro, lime juice, salt, pepper and Tabasco. Simmer, uncovered, for 5 minutes or until soup is heated through. Remove bay leaves.
  • Garnish with avocado and capers