Barefoot Bloggers - Mexican Chicken Soup

I have to be honest - I wasn't all that crazy about making this soup and then having to post it on Thanksgiving of all days, but actually I really liked it. Judy from Judy’s Gross Eats selected this week's recipe and I thankful she did because I probably would have never tried it on my own (a common theme with my Barefoot Bloggers experience so far). The kids didn't really think it was all that great, but this really isn't the kind of soup that's going to please the under 12 crowd anyway. But, if you're in any age group above that, you should give this soup a try - I'm sure you'll be pleasantly surprised!

Here are my changes:

• I took a major shortcut and used a roasted chicken from Sams and just shredded it - worked great and only cost me $4.88!
• Used store bought chicken stock
• Omitted the jalepenos - kiddos don't like anything even remotely spicy
• Omitted the ground coriander seeds and just used 1/2 cup of cilantro

Mexican Chicken Soup

from Barefoot Contessa at Home

yield 6 - 8 servings

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

Preheat the oven to 350 degrees F.

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.

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. 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 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.

You can find the list of all the other Barefoot Bloggers here.

Have a wonderful Thanksgiving everyone!