Mexican Chicken Soup

[Mary J]

Mexican Chicken Soup
2006, Barefoot Contessa at Home, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 50 min Level:
Easy Serves:
6 to 8 servings  Ingredients
4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and 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 <~~~~~~~~~~~ omit, use white beans to thicken soup
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese

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.

I was watching the Food Network the other day and saw the Barefoot Contessa making this soup!  It looked soooo good.. She used tortillas cut in thin strips to thicken the soup... I bet we can use a white bean (mashed) to do this.... I will try it soon... Let me know if anyone else does, and how you like it!

Mary J

[blessed]

Would this work OK with boneless, skinless?  That is all I buy.  I'm sure it wouldn't have as much flavor.  Have you ever tried it with boneless, skinless chicken?

[tprouty]

I am sure the boneless, skinless breasts would work just fine. That's mostly what I use, too, unless I buy a rotisserie chicken once in a while.

Sounds delicious, doesn't it? Thanks, Mary J. I love the Contessa, and have a lot of her recipes copied down -- some are easy LDL, and some would need some work, and some are just forget-about-it, but she is soooo good at flavoring things. We don't have satellite TV anymore, so I don't have the chance to watch her show very often.

Thanks for posting this!
Terri

[Mary J]

I have an update on this soup.... I made it today, and just finished eating it!  WOW, it is very tasty!  And a little on the hot/spicy side... I also added a can of refried beans, to thicken the broth, and a can of drained and rinsed pinto beans.  I am anxious to see what hubby thinks of it tonight.... I will definitely make this again.... maybe with a little less broth, I like a thicker soup...  This makes a HUGE pot of soup!

Mary J

[blessed]

Can't wait to try this.  Thanks for the tip on the refried beans. 

[Mary J]

I've made this soup twice now! Love it! Hubby loves it! I add a can of refried beans and a can of drained, rinsed pintos! It's yummy!! I don't have a big enough stock pot though for all the broth. So had to cut down on that part.