I’ve never been a big soup person, but when it starts getting cold outside every fall there’s nothing better than cozying up with a big bowl of this delicious tortilla soup adopted from Barefoot Contessa’s Mexican Chicken Soup recipe.
It’s a hearty, filling, protein-packed meal made fresher with the addition of greek yogurt, avocado, and lots of fresh herbs that you can put together in an hour or less. I can’t wait to cook up a big pot for a gathering with friends and make a cute toppings bar to go along with it!
Chicken Tortilla Soup
Prep time
Cook time
Total time
Serves: 8 servings
Ingredients
- 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
- 2½ 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
- ½ chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white corn tortillas
- 1 avocado, thinly sliced
- 1 cup greek yogurt
- Recipe from Barefoot Contessa: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe.html?oc=linkback
Instructions
- 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 ½, then cut them crosswise into ½-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.
- * Barefoot Contessa at Home, All Rights Reserved. Read more at: http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe.html?oc=linkback
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