↞ recipe box start page
Category: Soups
Prep Time: Cook Time: Total Time:
4 split (2 whole) chicken breasts, bone in, skin on (I used shredded Rotisserie and skipped the first step)
Good olive oil
Kosher salt and freshly ground black pepper
2 onions chopped
2 stalks chopped celery
4 chopped carrots
4 large cloves garlic, chopped
2 1/2 quarts chicken stock
1 (28-oz) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 tsp ground cumin
1 tsp 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
Preheat the oven to 350. 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 tbsp 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 tbsp salt, 1 tsp 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. 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.
view more member recipes
MEXICAN CHICKEN SOUP - Barefoot Contessa
view my recipes
print
save
Category: Soups
Prep Time: Cook Time: Total Time:
4 split (2 whole) chicken breasts, bone in, skin on (I used shredded Rotisserie and skipped the first step)
Good olive oil
Kosher salt and freshly ground black pepper
2 onions chopped
2 stalks chopped celery
4 chopped carrots
4 large cloves garlic, chopped
2 1/2 quarts chicken stock
1 (28-oz) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 tsp ground cumin
1 tsp 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
Preheat the oven to 350. 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 tbsp 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 tbsp salt, 1 tsp 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. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Parmesan Chicken - Barefoot Contessa
by sgre52160
(Serves 6) 6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs 1 1/4 cups seasoned dry bread c
by sgre52160
(Serves 6) 6 boneless, skinless chicken breasts 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs 1 1/4 cups seasoned dry bread c
Chicken Chili (barefoot Contessa)
by sgre52160
4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-d
by sgre52160
4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-d
Mac & Cheese (from Barefoot Contessa)
by sgre52160
Kosher salt Vegetable oil 1 lb elbow macaroni or cavatappi 1 quart milk 8 tbsp (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 oz Gruyere, grated (4 cups) 8 oz extra-sharp Chedd
by sgre52160
Kosher salt Vegetable oil 1 lb elbow macaroni or cavatappi 1 quart milk 8 tbsp (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 oz Gruyere, grated (4 cups) 8 oz extra-sharp Chedd
Onion Dip (barefoot Contessa)
by sgre52160
2 large yellow onions 4 tbsp unsalted butter 1/4 cup vegetable oil 1/4 tsp ground cayenne pepper 1 tsp kosher salt 1/2 tsp freshly ground black pepper 6 oz cream cheese, at room temperature 3/4
by sgre52160
2 large yellow onions 4 tbsp unsalted butter 1/4 cup vegetable oil 1/4 tsp ground cayenne pepper 1 tsp kosher salt 1/2 tsp freshly ground black pepper 6 oz cream cheese, at room temperature 3/4
Eton Mess - Barefoot Contessa
by sgre52160
(Serves 9) 6 (6-ounce) packages fresh raspberries, divided 1 1/2 cups plus 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons framboise liqueur 2 1/2 cup
by sgre52160
(Serves 9) 6 (6-ounce) packages fresh raspberries, divided 1 1/2 cups plus 1/4 cup granulated sugar 2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons framboise liqueur 2 1/2 cup
view more member recipes
related CDKitchen recipes
Linguine with Shrimp Scampi
Tuna Tartare
Ground Round Mexican Chicken Tortilla Soup
Bloody Mary Tortilla Soup
Mexican Chicken-Rice Soup With Chayote And Epazote
Mexican Chicken Dip