Looking for a tasty Mexican chicken soup recipe? We recommend this one, courtesy of The Barefoot Contessa.
Barefoot Contessa Mexican Chicken Soup Recipe
Looking for a tasty Mexican chicken soup recipe? We recommend this one, courtesy of The Barefoot Contessa.
Ingredients
- 4 Chicken Breast bone in, skin on
- 3 tablespoons Olive Oil
- Kosher Salt for tasting
- Black Pepper for tasting
- 2 cups Onion
- 1 cup Celery
- 2 cups Carrot
- 4 cloves Garlic chopped
- 2 1/2 quarts Chicken Stock
- 28 ounces Tomato Puree
- 2-4 peppers Jalapeño seeded and minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Coriander Seed
- 1/4-1/2 cup Fresh Cilantro chopped and fresh, optional
- 6 tortillas Corn Tortilla
Instructions
- Preheat the oven to 350.
- Place the chicken breasts skin side up on a sheet pan and rub with olive oil; sprinkle with salt and pepper, and roast for 35 to 40 minutes.
- When chicken has cooled down enough to touch, discard the skin and bones, and shred the meat. Cover and set aside.
- Heat 3 tablespoons of olive oil in a large pot or a Dutch oven.
- Add in onions, celery and carrots and cook over medium-low heat for 10 minutes.
- Add in garlic and cook for 30 seconds.
- Add in chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, a tablespoon of salt (depending on the saltiness of the chicken stock), a teaspoon of pepper, and cilantro.
- Cut the tortillas in half and then cut them crosswise into half-inch strips. Add to the soup.
- Bring the soup to a boil and lower the heat and let simmer for 25 minutes.
- Mix in the shredded chicken and season to taste.
- Serve hot.
Nutrition
Calories: 167kcalCarbohydrates: 15gProtein: 5gFat: 6gSodium: 62mgFiber: 1gSugar: 7g
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