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Mexican Chicken Soup Recipe

   
 

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     Mexican Chicken Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6-8

Ingredients
4 split (or 2 whole) chicken breasts, bone in, skin on
olive oil
salt and pepper
2 C chopped yellow onions (2 onions)
1 C chopped celery (2 stalks)
2 C chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 Q chicken stock
28-oz. can whole tomatoes in puree, crushed
 
2-4 jalapeno peppers, seeded and minced
1 tsp. ground cumin
1 tsp. ground coriander seed
1/4 to 1/2 C chopped fresh cilantro
6 (6 inch) fresh white corn tortillas
sliced avocado
cheddar cheese

Instructions
Preheat the oven to 350. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35-40 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 T 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 sec. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 T salt (depending on the saltiness of the chicken stock), 1 tsp. pepper, and the cilantro, if using.
Cut the tortillas in half, 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 shredding chicken and season to taste. Serve the soup hot topped with sliced avocado and cheese.


Originally Submitted
5/20/2011





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