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Mexican Chicken Soup's picture
  Split chicken breasts 4 (Bone In, Skin On, 2 Whole Pieces)
  Olive oil 1 Tablespoon (Good Quality)
  Freshly ground black pepper To Taste
  Kosher salt To Taste
  Chopped yellow onions 2 Cup (32 tbs) (2 Onions)
  Chopped celery 1 Cup (16 tbs) (2 Stalks)
  Chopped carrots 2 Cup (32 tbs) (4 Carrots)
  Garlic cloves 4 Large, chopped
  Chicken stock 2 1⁄2 Quart (Preferably Homemade)
  Whole tomatoes in puree 28 Ounce, crushed (1 Can)
  Jalapeno peppers 4 , seeded, minced
  Ground cumin 1 Teaspoon
  Ground coriander seeds 1 Teaspoon
  Chopped fresh cilantro 1⁄2 Cup (8 tbs)
  6 inch white corn tortillas 6 (Fresh)

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 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 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 broken tortilla chips.

Recipe Summary

Difficulty Level: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
120 Minutes

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Average: 4.1 (15 votes)
Mexican Chicken Soup Recipe