Mild Chicken Tortilla Soup

What you need

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs, diced
• 1 medium onion, chopped
• 1 can (14.5 ounces) diced tomatoes with green chilies
• 3 cups chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt to taste
• Crushed tortilla chips for serving

The easy way

1. Heat olive oil in a large pot over medium-high heat; cook chicken until browned on all sides.
2. Add onion and cook until soft, then stir in cumin and paprika for one minute.
3. Pour in diced tomatoes with their juices and chicken broth; bring to a simmer.
4. Add corn and cook for 10 minutes until flavors meld and chicken is cooked through (165°F).
5. Season with salt, ladle into bowls, and top with crushed tortilla chips just before eating.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.