Mexican Soup

The Mexican Soup from Barefoot Bloggers was a keeper. Our family enjoyed the flavours of this soup. Judy of Judy’s Gross Eats chose Mexican Chicken Soup for this weeks recipe. I am so glad it was a soup after all the heavy foods that I have eaten over the last week. The only major change that I made to the soup was to leave out the jalapenos and the cilantro. We had it on the side. My brother-in-law doesn't like spicy foods. Thanks Judy for the great recipe. We loved it!
Mexican Chicken Soup (serves 6 to 8)
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 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
To serveSliced avocado
Sour cream
Cheddar cheese
Tortilla chips
Preheat the oven to 350 degrees. 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 starts 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 half, 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.

Comments

I can't believe Thanksgiving is over either. How fun to have family come for Thanksgiving in your new home. I bet your food was fabulous! Too bad about that pie though. Is your sister still there. Did you get to do that turkey trot on Thanksgiving?
Well we are on to Christmas....

Ooooo this soup looks warm and yummy. I LOVE avacado too!

Happy Dec. 1st to you tomorrow. Hey did you make one of those books? I need to get mine out!
chocolatechic said…
We loved this soup.

I will make it again and again.
Steffany said…
Your picture of the soup looks PHENOMENAL...I love the big chunks of avocado. :) I'm definitely going to make this...it's especially nice that I have everything on hand. It's just one of those recipes...
Natashya said…
We loved this soup too, yours looks wonderful with all the cheese, avacado and sour cream in it.
Ellyn said…
Your soup looks so good! We really enjoyed this soup as well. We did go back to IN for Thanksgiving....the Thanksgiving post was a trick for my MIL who didn't know we were coming, and who checks my blog often! We just got back today from a great trip. Can't wait to see you all on our next trip home!!

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