Caldo de pollo con chayote y maíz

Ingredientes

• 3 tablespoons olive oil divided
• 5 bone-in skinless chicken thighs
• 1 large onion chopped
• 1 jalapeno pepper minced (optional)
• 4 medium carrots sliced 1/2-inch thick
• 4 stalks celery sliced into 1/2-inch thick
• 3 medium Yukon gold potatoes chopped into 1-inch chunks
• 6 garlic cloves minced
• 2-3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 15 oz. can fire roasted tomatoes with juices
• 1 4 oz. can mild diced green chiles
• 9 cups low sodium chicken broth
• Corn from 2 ears sweet corn or one 15 oz. can sweet corn rinsed and drained
• 2 chayote, peeled, cored, chopped into 1-inch cubes
• 1 tablespoon lime juice
• 1/4 cup chopped cilantro more or less to taste
• Avocados
• Tomatoes
• Cilantro
• Sour cream
• Lime juice
• Hot sauce

Preparación

1. 1

   Heat the oil and sear chicken: Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over high heat until very hot. Add bone-in skinless chicken thighs and sear until golden brown on each side. Remove chicken to a plate and do not clean out the pot.

2. 2

   Sauté onions and jalapeno: Add 1 tablespoon olive oil to the now-empty pot. Add chopped onion and minced jalapeno pepper (optional) and cook for 3 minutes, stirring occasionally.

3. 3

   Add vegetables and seasonings: Add sliced carrots, celery, chopped potatoes, chili powder, ground cumin, dried oregano, ground coriander seeds, smoked paprika, salt, and pepper. Cook for an additional 3 minutes, stirring to combine.

4. 4

   Add garlic and sauté: Add minced garlic cloves and sauté for 30 seconds until fragrant.

5. 5

   Combine chicken and liquids: Return the seared chicken to the pot. Add canned fire roasted tomatoes with juices, diced green chiles, and low sodium chicken broth. Stir gently to mix.

6. 6

   Simmer the soup: Cover the pot and bring soup to a boil. Then reduce heat and simmer uncovered for 25 minutes or until the chicken is cooked through and tender.

7. 7

   Remove chicken and add additional vegetables: Remove chicken from the pot onto a cutting board. Add peeled, cored, and chopped chayote and corn to the soup pot. Gently simmer for 10 more minutes until chayote is tender.

8. 8

   Shred chicken and finish soup: While chayote simmers, remove chicken meat from bones and shred. Stir shredded chicken, lime juice, and chopped cilantro into the soup and heat through.

9. 9

   Serve: Ladle caldo de pollo over bowls of rice if desired and top with avocado slices, diced tomatoes, cilantro, sour cream, lime juice, and hot sauce to taste.