Mexican Chicken Soup

Show: Barefoot ContessaEpisode: The Cat's Away

Rated: 5 stars out of 5Rate itRead users' reviews (183)

RECIPE
COMMENTS & REVIEWS(183)

Cook Time:
50 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 5 min

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Ingredients

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

Directions

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.

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Comments & Reviews

recipe Mexican Chicken Soup
Gaby Longview, TX 11-20-2009
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Very, Very Good!!!!!!!!!!!!
Rated: 5 stars out of 5

Made it for my husband and loved it. Made a couple of changes to the chicken. I boiled it with salt,garlic and onion. Use the... broth from the chicken to add to the soup. Also I added 2 ears of corn cut into 1 1/2 in. sizes to the rest of the ingredients. Added more fried tortilla strips as a topping. It was wonderful. Read more
recipe Mexican Chicken Soup
LIZ naperville, IL 11-19-2009
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Kids loved it!
Rated: 5 stars out of 5

My kids loved this! Used canned refried beans to thicken soup instead of tortillas.
recipe Mexican Chicken Soup
Christine Cambridge, MA 11-15-2009
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Excellent. I will make it often
Rated: 5 stars out of 5

I used homemade chicken stock (Ina's, of course). Added a healthy pinch of Mexican oregano and did use the cilantro. ... Served with a spoonful of fresh pico de gallo (fresh salsa) along with avocado, tortilla chips, shredded jalape?o jack cheese and a few splashes of tobasco. I used a combo of baked chicken breast and chicken pulled from the stock chickens after an hour of simmering. Reading past reviews, the tortillas are supposed to melt into the soup. It flavors and thickens it. Add more tortilla chips as garnish if you want to have visible tortilla pieces. The cumin is a must and not too much. Some people just dislike all cumin (I know a few ... I think it's a genetic taste bud thing). Read more
recipe Mexican Chicken Soup
lindsey wauconda, IL 11-11-2009
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AMAZING!
Rated: 5 stars out of 5

Amazing is all I have to say! I am not a person that cooks the same thing multiple times because I am always wanting to try... new things but I have definitely made this multiple times. I do not change the recipe at all and love Ina's method of roasting the bone in, skin on chicken breasts, they come out so tender and juicy that way. Everytime I make this, I also make it with Ina's Jalapeno Cheddar Cornbread which is also SO good! This is a great meal to make in the fall and is definitely good enough to serve to company.Read more
recipe Mexican Chicken Soup
Leony Newport, NC 11-04-2009
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Excellent Soup!!
Rated: 5 stars out of 5

My whole family love this soup! Very easy to follow recipe. I will definitely make it again! We did the sour cream, cheese... and avocado for toppings and I saved the chicken skin and fried it with olive oil till really crunchy. And crumbled it on top also. It gave the soup a little more depth to the flavor. VERY DELICIOUS!!!!Read more
recipe Mexican Chicken Soup
Judy Nampa, ID 11-03-2009
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Mexico in a Soup!
Rated: 5 stars out of 5

After experimenting for several years and coming to a disappointed close-but-not-the- whole-enchilada taste of Mexican... tortilla soup, I was astounded to find the taste in Ina's Mexican Chicken Soup. Truly awesome, Ina. You are, as always, an incredible cook! Thanks so much for sharing.Read more