Mexican Chicken Soup - Barefoot Contessa

1. 1

   For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

2. 2

   Preheat the oven to 350 degrees F.

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   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.

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   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.

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   COMMENT - Crisping Tortillas - Do Try This

6. 6

   Very authentic and so delicious! One tweak: there's just a little too much chicken. Instead of 4 breasts, I think 3 is perfect. This allows there to be more broth to accommodate all the yummy toppings like avocado, cheese, tortilla chips, or you will be stuck with a thick stew. I also like to bake my own tortilla strips. Set oven to 425 F, take a few corn tortillas, quarter them, then cut into thin 1/4 inch strips. Toss them in a mixing bowl with olive oil and salt. Spread onto a baking sheet without overlapping and bake in two 10 min increments, stirring in between. Bake them until realllly brown so they are extra crisp. So good!!!

* Per serving · 4 servings · Values may vary.