MEXICAN CHICKEN SOUP

NEWSLETTER JAN. 2017

Courtesy of Ina Garten, Barefoot Contessa

 

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt & ground black pepper

2 cups chopped yellow onions (2)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large garlic cloves, 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 (optional)

6 (6-inch) fresh white corn tortillas

 

1. Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt & pepper, and roast for 35 to 40 minutes, until done. When chicken is cool enough to handle, discard the skin & bones, & shred the meat.  Cover & set aside.
2. Meanwhile, heat 3 TBSP of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots & cook over medium-low heat for 10 minutes, or until onion starts to brown.  Add the garlic & cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 TBSP salt (if needed), 1 tsp pepper, and the cilantro, if using.  Cut the tortillas in half, then cut them crosswise into ½-inch strips & add to the soup.  Bring the soup to a boil, then lower the heat & simmer for 25 minutes.  Add the shredded chicken & season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.