Mexican Chicken Soup

I got this recipe from Ina, the Barefoot Contessa.  The recipe below is how I made it.  Ina is truly my favorite  in the world of food.  The recipe is easy.  Also, if you don’t feel like making separate chicken breasts to go with the soup, you can always pick up already roasted chicken breasts at your local market. 

4 split (2 whole) chicken breasts, bone in, roasted with skin on – makes for juicier meat
2 medium sized chopped yellow onions
3 stalks celery, chopped
2 large carrots, chopped
2 1/2 quarts chicken stock
1 (28 ounce) can crushed tomatoes
2 jalapeno peppers, seeded and chopped
1 tsp. ground cumin
1 tsp. ground coriander seed
6 corn tortillas ( sliced into thin strips )


sliced avocado
sour cream
grated cheddar cheese

Roast the chicken breasts at 350 for about 45 minutes or until done.  I rubbed them down with salt, pepper, olive oil and a little paprika.  When they are cool enough to handle, shred the meat.

In a Dutch oven pan cover the bottom with olive oil (less is better than more).  When the oil is hot, add the onions, celery and carrots.  Cook over medium-low heat or until the onions begin to brown.  Takes about 10 minutes.  Add the chicken stock, tomatoes, jalapenos, cumin, coriander,  1 tsp. salt (depends on how salty the broth is) and 1 tsp. pepper.  Also toss in the sliced tortillas which should be sliced into 1/2 inch strips.  Bring the soup to a boil, then lower the heat and simmer for about 25 minutes.

Add the shredded chicken, and season to taste.  Serve the soup and top with a sliced avocado, a dollop of sour cream and some grated Cheddar cheese.  If you love cilantro, that would be good too.