Mexican Chicken Soup

By flour_arrangements

Gold Kist Farms
Recipe by Ina Garten
from Barefoot Contessa at Home

Ingredients

• For Topping:
• 4 Gold Kist Farms boneless, skinless split chicken breasts
• Good Olive oil
• Kosher salt
• Freshly ground black pepper
• 2 cups chopped onions
• 1 cup chopped celery
• 2 cups chopped carrots
• 4 large garlic cloves, chopped
• 2 1/2 quarts homemade chicken stock
• 1 28-ounce can whole tomatoes in puree, crushed
• 2-4 jalapeno peppers, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4-1/2 cup chopped fresh cilantro (optional)
• 6 6-inch fresh white corn tortillas
• Sliced avocado, sour cream, grated Cheddar cheese and broken tortilla chips

Details

Servings 6
Adapted from goldkist.com

Preparation

Step 1

Preheat oven to 350 degrees.

Place chicken breasts on a sheet pan. Rub with olive oil and sprinkle with salt and pepper to taste. Roast for 30 minutes, or until done. When the chicken is a cool enough to handle, shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons olive oil in a large pot. Add onions, celery and carrots, and cook over medium-low heat for 10 minutes, or until onions start to brown. Add garlic and cook for 30 seconds.

Stir in chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on saltiness of chicken stock), 1 teaspoon pepper and cilantro, if using.

Cut tortillas in half and then crosswise into 1/2-inch strips and add the soup. Bring soup to a boil, then lower heat and simmer for 25 minutes.

Add shredded chicken and season to taste.

Serve hot topped with avocado, sour cream, cheese and tortilla chips.

Makes 6-8 servings.