Mexican Chicken Soup

x 1

From Ina Garten’s ‘Barefoot Contessa at Home’

A winner! Wonderful! We used 2-1/2 jalapeno peppers (2”) and will use more next time. We did not use the cilantro and served only with avocado and sour cream. WOW!
Soup
Main Dish
Comfort Food
Mexican

Ingredients

  • 4 chicken breasts split (2 whole), bone in, skin on
  • olive oil good
  • salt kosher
  • black pepper freshly ground
  • 2 cups yellow onions chopped
  • 1 cup celery chopped
  • 2 cups carrots chopped
  • 2 1/2 quarts chicken stock preferably homemade
  • 1 can (28-ounce) whole tomatoes in puree, crushed
  • 2-4 jalapeno peppers seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1/4-1/2 cup cilantro chopped, optional
  • 6 tortillas fresh white corn tortillas
  • avocado sliced
  • sour cream
  • cheddar cheese grated
  • tortilla chips

Preparation

  1. Preheat the oven to 350 degrees.
  2. Place the chicken breasts skin side up on a sheet pan.
  3. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.
  4. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
  5. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven.
  6. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown.
  7. Add the garlic and cook for 30 seconds.
  8. 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.
  9. Cut the tortillas in half, then cut them crosswise into 1/2 inch strips and add to the soup.
  10. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
  11. Add the shredded chicken and season to taste.
  12. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.