Mexican Chicken Soup
Serves 8 - 10
Soup Ingredients
4 split chicken breasts, bone in, skin on
Olive oil
Salt and freshly ground black pepper
2 yellow onions, chopped
2 stalks celery, chopped
2 cups chopped carrots
4 garlic cloves, chopped
10 cups chicken stocks
1 (28-ounce) can whole tomatoes in puree, pulsed in food processor
3 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup fresh cilantro, chopped
6 (6-inch) fresh white corn tortillas
Olive oil
Salt and freshly ground black pepper
2 yellow onions, chopped
2 stalks celery, chopped
2 cups chopped carrots
4 garlic cloves, chopped
10 cups chicken stocks
1 (28-ounce) can whole tomatoes in puree, pulsed in food processor
3 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup fresh cilantro, chopped
6 (6-inch) fresh white corn tortillas
Garnish Ingredients
Sliced avocado
Sour cream
Cheddar or Jack cheese
Tortilla chips
Sour cream
Cheddar or Jack cheese
Tortilla chips
Directions
Preheat the oven to 350 degrees. 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 starts 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.
Cut the tortillas in half, 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 crushed tortilla chips.
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 starts 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.
Cut the tortillas in half, 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 crushed tortilla chips.
