Tuesday November 18, 2008see more by jen
I just made this last week, it was AMAZING! Very easy, but does take a bit of time. Nice thing is that you can make it ahead and let it simmer until ready to eat.
MEXICAN CHICKEN SOUP
4 boneless skinless chicken breasts
2 cups chopped white onions
1 cup chopped celery
2 cups chopped carrots
2 tsp. minced garlic
2 1/2 quarts chicken broth
1 28 oz. can of tomatoes (I used Mexican stewed chopped tomatoes)
1 4 oz. can mild chopped chilies
2 tsp. ground cumin
1/2 cup chopped cilantro
6 6-inch fresh white corn tortillas
For topping: sliced avocado, sour cream, grated cheddar cheese, cilantro, tortilla chips
1. Preheat oven to 350 degrees.
2. Place rinsed chicken breasts on a sheet pan. Rub with olive oil and sprinkle with salt and pepper. Roast 30 minutes or until done. When chicken is cool, shread the meat into bite sized pieces. Cover and set aside.
3. Heat 3 Tbsp. oilve oil in a large pot. Add onions, celery and carrots, and cook over medium heat for 10 minutes or until onions start to brown. Add garlic and cook for 30 seconds.
4. Stir in chicken stock, tomatoes, chilies, cumin and cilantro.
5. Cut tortillas in 1/2, then crosswise, into 1/2 inch strips and add to the soup. You can use more than 6 if you like. Bring soup to a boil, then lower heat and simmer for 30 minutes.
6. Add shredded chicken, and salt and pepper to taste.
7. Serve hot and add toppings.