Sunday, August 1, 2010

Mexican Chicken Soup from Ina Garten


I've made this soup multiple times now, and am always amazed at how easy it comes together and how delicious it tastes. You can play with the ingredients a bit...I like to add frozen corn to mine, and want to try adding a can of drained and rinsed black beans. In fact, I could see making this a vegetarian soup by using vegetable stock, and black beans as the protein source.

I topped mine with cheddar, sour cream, and diced avocado, and a few crushed tortillas. A yummy soup that I make, even in the summer.

The recipe as written makes a LOT of soup. I typically halve mine, otherwise I end up with bowls and bowls that I can't consume. Here's the recipe in its original proportions, courtesy of the Food Network, and Ina Garten.

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:

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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