Mexican Chicken Soup | America's Test Kitchen

Ingredients

• 6 cups low-sodium chicken broth
• 6 boneless, skinless chicken thighs (about 1 1/2 pounds)
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 10 sprigs cilantro
• Table salt
• 1 (14.5-ounce) can whole tomatoes in juice, drained, with juice reserved
• 1/2 jalapeño chile, seeds and ribs removed
• 1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce
• 1 tablespoon vegetable oil
• 2 cups frozen corn kernels
• 2 (14-ounce) cans kidney beans, drained and rinsed
• 2 tablespoons lime juice