Mexican Chicken Soup
The recipe Mexican Chicken Soup is ready in around 1 hour and 5 minutes and is definitely an excellent gluten free and dairy free option for lovers of Mexican food. One serving contains 405 calories, 23g of protein, and 20g of fat. For $2.19 per serving, you get a soup that serves 8. This recipe from Foodnetwork has 140 fans. It can be enjoyed any time, but it is especially good for Autumn. If you have ground coriander seed, fresh cilantro leaves, olive oil, and a few other ingredients on hand, you can make it. Overall, this recipe earns an awesome spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Mexican Chicken Soup, Mexican Chicken Soup, and Mexican Chicken Soup.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 50 minutes
Ingredients:
1 (28-ounce) can whole tomatoes in puree, crushed
2 cups chopped carrots (4 carrots)
1 cup chopped celery (2 stalks)
4 split (2 whole) chicken breasts, bone in, skin on
2 1/2 quarts chicken stock, preferably homemade
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
4 large cloves garlic, chopped
1 teaspoon ground coriander seed
1 teaspoon ground cumin
2 to 4 jalapeno peppers, seeded and minced
Kosher salt and freshly ground black pepper
Good olive oil
2 cups chopped onions (2 onions)
6 (6-inch) fresh white corn tortillas
Equipment:
oven
frying pan
dutch oven
Cooking instruction summary:
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.
Step by step:
1. For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
2. Preheat the oven to 350 degrees F.
3. 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.
4. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven.
5. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown.
6. Add the garlic and cook for 30 seconds.
7. 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.
8. 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.
9. Add the shredded chicken and season to taste.
10. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Nutrition Information:
covered percent of daily need
Related Videos:
Mexican Chicken Soup -- Lynn's Recipes
