Mexican Chicken SoupSubmitted by: JNJ777
Introductionrecipe by the Barefoot Contessa recipe by the Barefoot Contessa
4 Chicken Breasts- no skin, no bone
2 cups chopped onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves
2.5 quarts chicken stock
1- 28 oz can whole tomatos in puree
2-4 jalapenios or 2 tsp tabasco or hot sauce
1 tsp ground cumin
1 tsp ground coriander seed
1/4 to 1/2 cup fresh cilantro (optional)
6- 6 inch white corn tortillas
OPTIONAL- Guacamole, Sour Cream or cheddar cheese for serving
Rub chicken breasts with olive oil and place on a sheet pan. Sprinkle with salt and pepper and bake for 30-45 minutes until done.
Cool chicken and shred meat. Cover and set aside.
Heat 3 TBSP olive oil in a large pot. Add onions, celery, and carrots and cook over medium heat for 10 minutes or until the onions start to brown. Add the garlic and cook for 30 more seconds. Add the chicken stock, tomatos and puree, jalapenos (or hot sauce), cumin, coriander, 1 tsp salt and 1 tsp pepper, and cilantro (if desired). Cut the tortillas in half and then cross wise into 1/2 inch strips and add to the soup.
Bring the soup to a boil then lower and heat and simmer for 25 minutes. Add the shredded chicken and reseason to taste.
Top soup with grated chedder, sour cream, gucamole or tortilla chips if desired. (toppings not included in nutrional count).
Number of Servings: 8
Recipe submitted by SparkPeople user JNJ777.