Mexican Chicken Soup

Such an easy recipe...all you need is time to let it simmer. I'm avid believer in cooking with bones whenever you're making a soup. Bone-In chicken thighs are my favorite to use because 1) they're cheap, 2) the meat-to-bone ratio is perfect, 3) dark meat is delicious!

INGREDIENTS

- dash of olive oil

- 4 bone-in chicken thighs

- salt & pepper to taste

- 3 garlic cloves, minced

- 1 medium yellow onion, chopped

- 1 can of Original Rotel Diced Tomatoes with Green Chilies

- 1 can sweet kernel corn

- 32 oz. chicken broth

- 1 habanero pepper (IF YOU DARE!)

- heaping tbsp of sugar

- fresh cilantro, chopped for garnish

- like wedges

- fresh avocado slices

1) In a large pot, brown chicken thighs on medium high for two minutes on each side. Remove the thighs and set aside.

2) Toss the minced garlic and chopped onions into the pot. Sauté until the onions are translucent. (Make sure to scrape up the brown bits from the bottom of the pan!!)

3) Add the can of Rotel (juices included) and once again, scrape the bottom of the pot to make sure your deglazing the pot.

4) And chicken broth, the can of corn (again, juices included), and the browned chicken thighs.

5) If you're adventurous, chop a habanero pepper in half and toss it into the pot.

6) Allow to simmer for about 2 hours. During this time, add in the sugar to taste.

7) FIND AND REMOVE THE HABANERO HALVES!

8) Serve the soup with a squeeze of lime, fresh cilantro, and sliced avocado.