Mexican Soup

Tony made this Mexican soup, which he adapted from Taste of Home: https://www.tasteofhome.com/recipes/super-fast-mexican-soup/

See notes below for his changes. This was an excellent soup.
 
Prep/Total time: 25 minutes
Serves 4
 
Ingredients
 
2 teaspoons olive oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon reduced-sodium taco seasoning
1 cup frozen corn
1 cup salsa [red]
1 carton (32 ounces) reduced-sodium chicken broth
 
Directions
 
In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
 
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
 
Notes:
 
Used 1.5 lbs chicken thighs, lightly salted.
 
Used 1 t chili powder, 1 t Tajin, and 1 t paprika in lieu of the taco seasoning. This was so flavorful!
 
Added minced garlic and some diced celery.
 
Added 1/2 c green salsa and  1 4-oz can diced green chili’s.
 
Added some fresh chopped parsley; and a handful of fresh spinach.
 
Added a couple of small potatoes (about 3/4 lb), diced, microwave until half cooked; then added to the pot.
 
To serve: We added some tortilla chips, crushed, and a dollop of sour cream.
 
Next time:  Will use cilantro instead of parsley. Will add beans and will double the amount of potatoes.
 
Other optional toppings: diced avocado, a fresh squeeze of lime juice, or shredded cheese.