Mexican Chicken Soup
We whipped up Mexican Chicken Soup by one of our favorite Food Network stars, Ina Garten, this week, and it was a major hit. It was easy to make and full of SO much flavor. We made a few tweaks like the addition of frozen black beans, corn and peppers and swapping rotisserie chicken to save time. If you want to bring up the heat, add some hot sauce. Top with your favorite toppings — we recommend sliced avocado, sour cream, cheddar cheese and crushed tortilla chips. We love anything by Ina, and this soup is no exception. Guests will think it was cooking all day ... but it will be our little secret how simple and healthy this recipe is!
Natalie & Ashley
4 split (2 whole) chicken breasts, bone in, skin on (we used rotisserie chicken)
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 (can also use drained green chiles)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 bag frozen black beans, corn and peppers
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
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 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, fresh cilantro, and broken tortilla chips.