I've been a huge fan of Ina Garten's recipes since she released her first cookbook, The Barefoot Contessa, in 1999. Every recipe in that book is fabulous. This Mexican chicken soup, though from another cookbook, is another favorite, and I've adapted Ina's recipe to save a bit of time. This soup is perfect on a cold winter (or fall) night.
|Saute the veggies and spices together|
|Shred the chicken|
|Add the chicken just before serving|
Mexican Chicken Soup
3 Tbsp. olive oil
2 C. onions, chopped
1 C. celery, chopped
2 C. carrots, chopped
1 Tbsp. salt
1 tsp. pepper
1 tsp. cumin, ground
1 tsp. coriander seed, ground
3 cloves garlic, minced
2 jalapeño peppers, seeded and minced
28 oz. tomato puree
10 C. chicken stock (or broth)
12 (6-inch) corn tortillas
1 whole cooked chicken*
Heat olive oil in a large pot. Add the onions, celery, carrots, salt, pepper, cumin and coriander. Cook over medium heat until soft, about 10 minutes Add garlic and jalapeño peppers and cook 1-2 minutes. Add the tomato puree and chicken stock. Cut the tortillas in half and then into 1-inch strips and add to the mixture. Bring soup to a boil, then lower the heat and simmer about 30 minutes.
While the soup is simmering, remove the chicken from the bones and shred. Add to the soup just before serving and stir to warm through. Top with sliced avocado and serve.
*I use a cooked rotisserie chicken from the grocery store
adapted from Ina Garten's Mexican Chicken Soup recipe