Thursday, November 27, 2008

BB: Mexican Chicken Soup

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.

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Reeni said...

This looks delicious! I'm thinking of substituting leftover turkey for the chicken, yummy! Happy Thanksgiving, enjoy SF!

Suzie said...

We really enjoyed this too. Hope you have a wonderful thanksgiving.

The Blonde Duck said...

Did you make this and a turkey dinner? You're like a cooking all star!

Deb in Hawaii said...

I loved the soup but would leave the tortillas out next time--so you didn't miss anything! Happy Turkey Day!

Diana said...

Mmmm nothing says Thanksgiving like jalepenos and cilantro! :) Though I must say that the soup actually appeals to me more than turkey and mashed taters!

Hope you are having a lovely Thanksgiving, Esi! :)

Jersey Girl Cooks said...

Looks great. I really liked making this.Happy Thanksgiving!

test it comm said...

This soup is just packed with my favorite flavours!

Aggie said...

Your soup looks great! I am going to make it this weekend and post later...I'm so in the mood for this soup! Hope you had a wonderful day!

Esi said...

Hey guys! I hope those of you in the US had a wonderful Thanksgiving!

Blonde Duck - I had no responsibilities in terms of cooking Thanksgiving dinner because I was on a plane! It's the best way to get out of it. :)

Diana - haha, I am actually not huge on Thanksgiving food myself so I probably would have chosen this soup over a more traditional feast.

Summer said...

looks amazing. this did make a ton of soup, didn't it?

Anonymous said...

Oh, yummy! That looks so good- I love mexican chicken soups- especially with gobs of cilantro. This would be a perfect light meal after a heavy turkey-day dinner!

Erica said...

mmm I love spicy soups! This looks easy and yummy! Great recipe !

Anonymous said...

Happy Belated Turkey Day to you! Mexican Chicken Soup is great for a party. You make the base and buffet the additions. Then everyone can make it to their liking. Yours looks delicious!

eatingclubvancouver_js said...

This looks delicious! I'm freezing here and your Mexican chicken soup is sounding just perfect right now.

Chantal said...

Hum... I want to try it. I'm sure it taste good.