This was yummy! Marie made it. She grilled the chicken instead of roasting and did not use the tortillas.

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Name: Mexican Chicken Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 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 garlic cloves 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 (optional); 6 (6-inch) fresh white corn tortillas; Sliced avocado; Sour cream; Cheddar cheese; Tortilla chips

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INGREDIENTS

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 garlic cloves ; 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 ; (optional)
6 (6-inch) fresh white corn tortillas
Sliced ; avocado
Sour ; cream
Cheddar ; cheese
Tortilla ; chips

Servings

INSTRUCTIONS

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 starts 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 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 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.

NOTES

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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 garlic cloves 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 (optional)
6 (6-inch) fresh white corn tortillas
 Sliced avocado
 Sour cream
 Cheddar cheese
 Tortilla chips

Preheat the oven to 350 degrees. 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 starts 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 half, then cut them crosswise into 1/2-inch strips and add to the soup.

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Nutrition

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Serving Size: 1 Serving (931g)
Recipe Makes: 6-8 Servings

Calories: 368
Calories from Fat: 122 (33%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2g
Cholesterol 32.4mg		10 %
Sodium 10638.7mg		367 %
Potassium 1160.9mg		31 %
Total Carbohydrate 38.7g		11 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 36.2g
Protein 22.1g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 368

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