Mexican Chicken Soup with Tortillas

Submitted By: ChefCook           




Mexican Chicken Soup with Tortillas


  • 2 pounds chicken thighs
  • 1 medium onion
  • 1 tablespoon olive oil
  • One 14½-ounce can diced tomatoes with chiles
  • One 14½-ounce can chicken broth
  • 2 cups fresh or frozen defrosted corn kernels
  • 1 teaspoon dried oregano
  • Unsalted corn tortilla chips, for serving

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