Mexican Chicken (aka Taco) Soup by Ina Garten

1/17/2018 – While working from home during the great freeze in Houston the second week of January 2018 we made our traditional chicken soup with four thighs. I wanted to try a different spice profile so searched for an Ina recipe and found the one below. It turned out great with her spices.

She makes the soup base very much like we do but then adds tomatoes, jalapenos and the spices. That would have made it into Mary/Hester’s Taco Soup and I did not want the tomatoes in it. So, only added the cumin and coriander. Served with chopped green onions and cilantro. It was great. The flavor of our standard soup was subtlely fuller and more rounded…whatever than means.

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Mexican Chicken Soup – Barefoot Contessa At Home

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped yellow 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
Grated 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.

Saute in olive oil the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onion 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 ½-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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