Mexican Chicken Soup

Show: Barefoot ContessaEpisode: The Cat's Away

Rated: 5 stars out of 5Rate itRead users' reviews (217)

RECIPE
COMMENTS & REVIEWS(217)

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
Taylor Tucson, AZ 02-07-2010
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Yummy!
Rated: 5 stars out of 5

This soup was very good and had a lot of flavor. I would, however, recomend adding the tortillas right before serving.
recipe Mexican Chicken Soup
Jennifer Birmingham, AL 02-06-2010
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Seriously delicious!!!!
Rated: 5 stars out of 5

We absolutely loved this!!! I used two jalapenos and it was the perfect heat for us. I also added a little more carrots and... cilantro but other than that, I followed the recipe exactly. Yum!!!!Read more
recipe Mexican Chicken Soup
Jenni Cranberry Twp, PA 01-25-2010
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another easy and delicious winner from ina.
Rated: 5 stars out of 5

I made this for dinner guests the other night, and it is fantastic! So colorful and flavorful! Two slight changes: I added... a half of a can of black beans to make it a little more hearty, and I used pickled jalapenos instead of fresh (because I had them on hand). This recipe is a winner and I will make it again. Thanks, Ina!Read more
recipe Mexican Chicken Soup
Tara Warrensburg, MO 01-23-2010
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Best soup ever
Rated: 5 stars out of 5

I make this soup at least once or twice a month. I use a whole chicken in a slow cooker with homemade chicken stock. Had to... add more cumin to give it more spice. I also add a 1/2 cup of rice to make it heartier. It freezes very well and my family and friends just LOVE LOVE LOVE this recipe.Read more
recipe Mexican Chicken Soup
Katherine Cornelius, OR 01-20-2010
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Fantastic
Rated: 5 stars out of 5

I made this for my family and they just loved it. It was easy to make, I used Wolfgang Pucks Chicken stock and it turned out... beautifully. I used 4 jalapanos and it was not to hot at all. It makes quite a bit. I love this soup. Ina never disappoints.Read more
recipe Mexican Chicken Soup
Jane Burbank, CA 01-19-2010
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Better than our local restaurant's tortilla chicken soup!!!
Rated: 5 stars out of 5

This was THE BEST tortilla chicken soup and so much better than our local restaurant's version. I usually don't take the... time to review recipes but I had to comment because it was SO DELICIOUS. I followed the recipe to a tee. My only additional suggestion is to squeeze some fresh lime juice (1/4 wedge) into each bowl of soup. It added the perfect amount of acidity to cut through the soup base. The 1/2 c of cilantro and avocado are a MUST. I used 2 jalapenos because I don't have a high spice tolerance. My husband who doesn't like jalapenos LOVED it. The jalapenos add a smoky base and it isn't too obvious. Very flavor and hearty soup. Thanks, Ina!!Read more