This is a delicious soup that is especially ideal in the winter months!
What You’ll Need:
4 split (2 whole) chicken breasts, bone in skin on
2 cups onions, chopped
1 cup celery, chopped
2 cups carrots, chopped
4 large garlic cloves, peeled and chopped
2 ½ quarts chicken stock
1 28-ounce can whole tomatoes in puree, crushed
2-4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4-1/2 cup fresh cilantro, chopped
6 6-inch white corn tortillas
Olive oil
Kosher salt and freshly ground pepper to taste
What to Do:
Preheat the oven to 350 degrees.
Place chicken, skin side up on a pan, rub with olive oil and sprinkle with salt and pepper. Roast chicken for 35-40 minutes, or until done, checking the internal temperature with a meat thermometer. Let chicken cool. Once cool remove and discard bonds and skin. In a large bowl shred the meat, cover and set aside.
In a large pot over medium low heat, heat 3 tablespoons of olive oil. Add onions, celery and carrots and cook for about 10 minutes, or until the onions start to brown. Add garlic and cook for 30 seconds.
Add in chicken stock, tomatoes with their puree, jalapenos, cumin and coriander and 1 tablespoon of salt (may be omitted if you prefer or if your chicken stock is already salty) and 1 teaspoon of pepper.
Cut the tortillas in half, then cut them crosswise into ½-inch strips and add them to the soup. Bring soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and cilantro and season to taste if you wish.
Ladle soup into bowls and serve with sliced avocado, sour cream, grated cheddar cheese and tortilla chips if you so wish. Yummy with or without!
Serves 6
