Mexican Chicken Soup (Tortilla Soup)

When Girlichef posted that Tortilla Soup was her number one favorite soup, I had to agree.  Seriously.  I could eat this every week and never grow tired of it.  I don’t know what I like more, the soup, or the accompaniments.  It’s really the perfect soup.  Warm and flavorful, but then fresh and tasty with the cool avocado, sour cream, cheese and cilantro. 

With my cookbooks still packed away, I searched the net and found Ina’s Mexican Chicken Soup.  I kinda, sorta followed her recipe, which I am posting below.  The changes I made:  used a leftover rotisserie chicken carcass – with the breast meat still attached, made the soup in a slow cooker, and added some fresh cilantro at the end with the avocado, sour cream, and cheese.  I just love the pop of the fresh cilantro. 

Mexican Chicken Soup

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.

 

This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.

AND

 Girlichef’s Tortilla Soup Challenge!