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Thursday, November 27, 2008

BB: Mexican Chicken Soup

Happy Thanksgiving everyone! Today I have another recipe for Barefoot Bloggers, Mexican Chicken Soup. We LOVED this soup! I ended up skipping the tortillas and avocado, but we really enjoyed this soup and I can't wait to make it again (maybe with some leftover turkey?). :-)

Mexican Chicken Soup
Barefoot Contessa at Home, page 34
Chosen by Judy from Judy’s Gross Eats

  • 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 (I omitted)
  • 1 teaspoon ground coriander seed
  • 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
  • 6 (6-inch) fresh white corn tortillas


For serving: sliced avocado, sour cream, grated Cheddar cheese, and 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.


Suzie said...

We loved it too - so tasty. You didn't miss anything flavour wise without the tortillas.

Debinhawaii said...

I added the tortillas to the soup but would leave them out next time and just put them on top maybe. Your soup looks great!

Rebecca said...

The leftover turkey is a great idea.

The tortillas were OK, but I wish I'd fried a few tortilla strips to crumble over the top. I missed some crunch.

That Girl said...

I can't believe you skipped the avocado!

Heather B said...

Your soup looks tasty! Great job!