(winter n’ frugal) FOODIE: Mexican Chicken Soup

I’m continuing my never-ending quest to make warm that a) I’d like to eat and b) is a comforting and warm meal after a long day in the snowy winds of NYC. This week I wanted chicken soup, but with a twist. So I hit the googles and come up with Barefoot Contessa’s Mexican Chicken Soup. I replaced the hot peppers with cayenne pepper and didn’t add the tortillas, however I found the addition of some crunchy Tostitos tortilla chips worked just fine. And don’t forget the avocado, not only is it my favorite fruit/veggie but it also gives the soup a coolness that’s just right in combination with all the spices. Oh, and me and my two tasters ate from this meal for about three or four day. *money saver!!!*

Peep the recipe after the jump and curl up with a warm bowl of loving. Tell me how yours works out!


  • 4 split (2 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups chopped onions (2 onions)
  • 1 cup chopped celery (2 stalks)
  • 2 cups chopped carrots (4 carrots)
  • 4 large cloves garlic, 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 leaves, optional
  • 6 (6-inch) fresh white corn tortillas


For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips: I only used the chips and the avocado

Preheat the oven to 350 degrees F.

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.

Meanwhile, heat 3 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 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. I boiled the ingredients for about an hour instead of just 25 mins and I added in the skin/bones from the chicken breasts, which made the mixture thicker. Then I discarded the bones and skin once I’d finished boiling the mixture. 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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