Thursday, September 23, 2010

Mexican Chicken Soup (Tortilla Soup)

Mexican Chicken 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.


     Girlichef’s Tortilla Soup Challenge!


    Joanne said...

    Fresh cilantro makes all things in life better, I'm pretty sure. This soup sounds fantastic! Stick-to-your-bones-but-not-your-thighs good.

    Big Dude said...

    The soup sounds delicious and I'll be ready to start making some if the weather will ever cooperate. I have trouble getting in the soup mood when it's still 90* on the first day of fall.

    A Year on the Grill said...

    need to try this... Looks and sounds amazing... great photo

    chellebelle said...

    I just love this soup but oddly enough have never made it myself... I think it may be time.. especially because you used the slow cooker!

    Chanel11 said...

    I have never tried tortilla soup - it sounds so nourishing

    Lea Ann said...

    I love Tortilla Soup. I just dug out my soup cookbooks and started browsing recipes. Cooler days are here.

    Barbara said...

    I had this when we were Mexico a few years back. They dumped lots of crunchy crushed tortillas on top.
    Love that you found Ina's recipe and liked it. Copying now to make at the first sign of cool weather. Although I know hot soups are supposed to make you feel cool. Just doesn't work that way with me!

    food for thought said...

    this looks delish, i wish i was making that today, but i am trying squash blossom soup for the first time~

    Marjie said...

    Easy is good. And with autumn having now officially started, you'll start to need soup!

    Cathy said...

    Soup weather is definitely here and I'm ready for it. This is one of my favorite soups and I love all the goodies I can garnish it with.

    shabby girl said...

    Oh! It's my very favorite too! We make a chicken tortilla stew that is out of this world.
    CA has just gone into Indian summer, so it'll probably be a month before it's cold enough to feel like hot soup.

    5 Star Foodie said...

    A wonderful looking soup, fantastic flavors!

    theUngourmet said...

    Oh I am so happy that soup season has arrived. Mexican tortilla soup is one of my very favorites. This recipe looks like it has such fantastic flavors going on!

    Debinhawaii said...

    Gorgeous soup! I made this a while back for Barefoot Bloggers and really enjoyed it. I love that you made it in the slow cooker. ;-) Thanks for sending it to Souper Sundays!

    SDK said...

    Mmmmm, that looks so good it almost makes me want to heave my giant pregnant body out of this chair and make it.

    Mags said...

    Great soup recipe and I've decided to make soups even though it's still 90 degrees here. Where the heck is autumn?

    Mari @ Once Upon a Plate said...

    Oh Yaaa!

    Me too, love Tortilla Soup. I don't think I could ever tire of it.

    Yours looks wonderful
    ~ and served just the way I like it, with lots of condiments.

    How did I ever live the first 18 years of my life never having tasted cilantro?

    Well, like many people, my mom thought it tasted 'soapy' she never used it. Not me!

    Love that photo Pam. You just keep getting better and better. xo

    Katerina said...

    I love Mexican food. This soup is ideal now that the weather has chilled up.

    Chris said...

    When I read that you used bone in chicken breast, I knew I had to bookmark this one.

    Chris said...

    Oh yes, this one is perfect for me, especially with the cilantro garnish. Saving this one to try, Pam. Like Larry, I need the temps in East TN to chill a bit first!

    Lydia (The Perfect Pantry) said...

    I could eat tortilla soup every day, too. I always make mine with lots of lime and, of course, lots of hot pepper. Great for whatever ails you.

    girlichef said...

    People keep telling me how good Ina's version is...and it definitely looks fabulous! Thank you so much for linking it up to my's the perfect addition!! NOM =)

    grace said...

    yes, this is what i like. i'm actually guilty of cilantro abuse--i apply way too much, or so i've been told. i can never have to much. :)