This recipe, my take on a classic from Rick Bayless (the master of all things Mexican), can be as quick or as slow as you want. For dinner on the table in 30 minutes, use a good quality store-bought chicken broth, and either leftover cooked chicken, or a nice store-bought rotisserie chicken. If you have an extra 30 minutes, make a quick broth by cooking bone-in chicken breasts or thighs in water with some aromatics, then removing the chicken to cool before chopping and adding back to the finished soup. You can also make it all veg by using veggie broth instead of chicken broth and omitting the chicken cubes – corn cut off the cob and sweet potato chunks make a nice, hearty replacement.
Makes 6 (adult) servings, more if kiddos are involved