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SOUP MEXICAN CHICKEN SOUP
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| Sponsored by: Mexican Chicken Soup 2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot ContessaEpisode: The Cat's Away Rated: 5 stars out of 5Rate itRead users' reviews (288) Filed under: Vegetables, Jalapeno, Vegetables, Avocado, Meat, more RECIPE RATINGS & REVIEWS(288) Cook Time:50 minLevel: EasyYield: 6 to 8 servings Recipe Tools: Print Recipe Get Card Save Recipe Ingredients 4 split (2 whole) chicken breasts, bone in, skin on Good olive oil | |
| Kosher salt | |
| freshly ground black pepper | |
| 2 cups | chopped onions, (2 onions) |
| 1 cup | chopped celery, (2 stalks) |
| 2 cups | chopped carrots, (4 carrots) |
| 4 large cloves | garlic, chopped |
| 2 1/2 quarts | chicken stock, preferably homemade |
| 1 (28-ounce) can | whole tomatoes in puree, crushed |
| 2 to 4 | jalapeno peppers, seeded and minced |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground coriander seed |
| 1/4 to 1/2 cup | chopped fresh cilantro leaves, optional |
| 6 (6-inch) fresh white corn tortillas Directions For serving: | |
| sliced avocado | |
| sour cream | |
| grated Cheddar cheese | |
| tortilla chips | |
Preheat the oven to 350 degrees F.
Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
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