Happy Thanksgiving!!! Here's some...Mexican Chicken Soup? That's right. I know it's turkey day, but it's also Barefoot Thursday so this is what I am bringing you. Judy from Judy's Gross Eats picked this soup. When I first learned of this choice at the beginning of the month, it was still 90 degrees and soup sounded so not appealing. However, I think fall has finally settled in. It's hard to believe that a week ago it was so hot and fires were raging out of control. Right now, I am preparing to fly up to rainy San Francisco and wear jackets and scarves. Crazy, huh? This soup is just the kind of thing to warm you up on a cold fall day. It is so flavorful and relatively good for you. Especially if you keep your toppings low in fat like I did. I chopped my chicken instead of shredding it because I have a weird aversion to shredded meats. I also left out the tortillas and I don't feel like I was missing anything. As usual, I halved the recipe and had a ridiculous amount of food. I really don't know how these serving sizes are estimated, but this makes a lot! I hope you are all enjoying a few days off of work and spending time with people you love. When you get a chance, head over to the Barefoot Bloggers blogroll to see how the others fared with their soup. I'm thankful for my family and friends and all of you who read my rambles from day to day and keep encouraging me to bring more. Happy turkey day!
Mexican Chicken Soup
(Adapted from Ina Garten)
1 boneless skinless chicken breast
1 boneless skinless chicken breast tender
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large onion, chopped
1/2 cup chopped celery
1 cup chopped carrots
4 large cloves garlic, minced
1 quart plus 1/4 cup chicken stock
14 ounces whole tomatoes in puree, crushed
2 jalapeno peppers, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 or 2 tablespoons chopped fresh cilantro leaves, optional
For serving: sour cream, grated Cheddar cheese, and tortilla chips
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan lined with foil. 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 chop or shred the meat. Cover and set aside.
Meanwhile, heat 1 1/2 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 teaspoon salt (depending on the saltiness of the chicken stock), 1/2 teaspoon pepper, and the cilantro, if using. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the chicken and season to taste. Serve the soup hot topped with the toppings of your choice.