Mexican Chicken Soup Recipe

Name: Mexican Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; To serve; Sliced avocado; Sour cream; Cheddar cheese; Tortilla chips

Servings: persons

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
To serve
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

1
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.
2
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.
3
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.
4
Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup.
5
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

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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), and more.

Yes, Mexican Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Soup

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