With a ton of herbs, spices, legumes, and vegetables, this tortilla soup comes together in an hour, can feed the family, and is guaranteed to warm you from the inside.
In a bowl, combine the chicken thighs with half of the sazón packet, AND A DRIZZLE OF OLIVE OIL. MIX TO COAT THROUGHLY
SEAR THE CHICKEN FOR 2-3 MINUTES ON EACH SIDE. DON'T WORRY THAT IT ISN'T FULLY COOKED, IT WILL HAVE TIME TO FINISH LATER. REMOVE FROM THE POT
ADD THE ONIONS AND BELL PEPPER. COOK FOR 3-4 MINUTES, ADD GARLIC, COOK FOR ANOTHER 2, THEN ADD THE TOMATO PASTE.
Toss in the beans with their juice, corn, cream of chicken, the remaining sazón, and cilantro. Mix to combine before adding the broth.
ADD THE CHICKEN BACK IN AND SIMMER WITH THE LID ON FOR 30 MINUTES.
FINALLY, Top this chicken tortilla soup with tortilla chips, and additional toppings such as tomatoes, avocado, CILANTRO, jalapeños, and cheese.