Recipe Details
Difficulty: Easy
Servings: 6 to 8
Total Time Required: 1 hour 5 minutes
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
Nutritional Information
Per serving (based on 8 servings):
- Calories: 470
- Total Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 35 g
- Dietary Fiber: 5 g
- Sugar: 11 g
- Protein: 41 g
- Cholesterol: 108 mg
- Sodium: 1520 mg
Ingredients
- 4 chicken breasts (2 whole), bone-in and skin-on
- Good quality olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (about 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 with puree, crushed
- 2 to 4 jalapeo peppers, seeded and finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 to 1/2 cup chopped fresh cilantro leaves (optional)
- 6 fresh white corn tortillas, 6 inches in size
- For serving: sliced avocado, sour cream, shredded Cheddar cheese, and tortilla chips
Instructions
- Preheat your oven to 350F (175C).
- Arrange the chicken breasts skin side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 35 to 40 minutes until fully cooked. When cool enough to handle, remove the skin and bones, shred the chicken meat, then cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, celery, and carrots, cooking gently for about 10 minutes until the onions begin to brown. Stir in the garlic and cook for an additional 30 seconds.
- Pour in the chicken stock, add the crushed tomatoes with their juices, jalapeos, cumin, coriander, 1 tablespoon of salt (adjust depending on the saltiness of your stock), 1 teaspoon of black pepper, and cilantro if using. Slice the tortillas in half and then cross-cut into half-inch strips before adding them to the pot.
- Bring the soup to a boil, then reduce heat and let it simmer for 25 minutes. Add the shredded chicken to the pot and adjust seasoning to taste.
- Serve the soup hot, garnished with slices of avocado, a spoonful of sour cream, shredded Cheddar cheese, and crushed tortilla chips on top.
Recipe adapted from Barefoot Contessa at Home, Copyright 2005 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
