Photo: Mexican Chicken Soup Recipe
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 394 reviews
By mollyholland_11...
Tulsa, OK
on May 19, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is by far my favorite recipe from Ina's kitchen. My husband is a meat and potatoes man and the first time I was going to make this soup he turned his nose up at it saying, "soup, for dinner?" After I made the soup, I kid you not, he asked for seconds! I've made it several times now and it has become a family favorite. We decided to do a Cinco de Mayo family dinner this year. This was the dish that I was asked, no begged to make. I have added freshly grilled corn cut right off the cob to my soup. Thank you Ina, you're the best!
By sirwinlaw_8997347
San Marino, CA
on May 18, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I cut the recipe in half, as we are only 3, all of whom eat lightly. Still had left-overs. Wonderful flavor here -- we don't like things too spicy, so I used the lower amount of jalapeno and it was wonderful. Served with an extra, warmed tortilla along side. I can see how adding black beans and corn would work very well if you wanted more carbs in it. Looking forward to those left-overs!
By jsmith101
on May 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made this soup for my husband and he said it was the best I have every made. Very flavorful. We like things spicy so next time I will not remove all the seeds in 1 of the jalapenos. But overall the soup was just great!!!
Read all 394 reviews