MEXICAN CHICKEN SOUP aka “Tortilla Soup”

Servings: 6- 8

This hearty soup recipe is adapted from  Barefoot Contessa at Home by Ina Garten.

INGREDIENTS:

2 whole chicken breasts, bone in, skin on

2 oninos

2 white squash

2 celery stalks

4 carrots

4 large garlic cloves

1 [16oz] can corn

2.5 liters chicken stock

1 [28oz.] can crushed tomatoes in puree

2 jalapeno peppers, seeded

1 tsp. ground cumin

1 tsp. ground coriander seed

1 tsp. smoked paprika

1 small cilantro bunch

6 [6in.] white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese and tortilla chips*

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Prepare Chicken:

• 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 cut into cubes.
• Cover and set aside.

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3. Chop vegetables in large bite size pieces and drain water from corn.

4. Start Soup:

• Heat 3 tablespoons of olive oil in a large pot or Dutch oven
• Add the onions, white squash, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown
• Add the garlic and corn: cook for 30 seconds.
• Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, smoked paprika, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.

5. Continue Soup:

• 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.
• Add the cubed chicken and season to taste.

6.  Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips*.

* Tired of greasy tortilla chips? Try our ez baked tortilla recipe instead!

1. EZ Meals Online | Healthy Recipes, Quick and Easy Recipes » Blog Archive » EZ TORTILLA CHIPS Says:
   December 28th, 2008 at 9:48 pm

   [...] for another 7 or until the chips are crisp, but not to brown. Serve with salsas, guacamole or our chicken tortilla soup recipe! [...]