Home Sweet Home…and Ina’s Mexican Chicken Soup

So here we are home again…refreshed and ready to get back into a routine. I know most of you spend the day after Thanksgiving shopping with the crowds, but my day after Thanksgiving tradition is hitting the gym. After being on vacation for a week, I really really needed a good workout….and some good healthy food. I knew before I left that I would be making Ina’s Mexican Chicken Soup when we got back…the recipe sounded wonderful with all the chicken and veggies…and it was just what we needed Friday night.

This month’s Barefoot Blogger recipe was chosen by Judy from Judy’s Gross Eats. I can’t thank her enough for choosing such a delicious Barefoot Contessa soup for all of us to try!

Mexican Chicken Soup
Recipe from Ina Garten, Barefoot Contessa at Home

4 split (2 whole) chicken breasts, bone in, skin on (I used shredded chicken from a Rotisserie I picked up at the grocery store)
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 (Swanson’s low sodium chicken broth works for me!)
1 (28-ounce) can whole tomatoes in puree, crushed (I crushed them with my hands, but I’m thinking that diced tomatoes would work here too)
2 to 4 jalapeno peppers, seeded and minced (my grocery store was out of jalapenos so I substituted a milder Anaheim pepper)
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 (I substituted whole wheat tortillas, and only used 2)

For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

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. 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.

Tip: Make your own healthier tortilla “chips” by slicing a whole wheat tortilla into strips, spray them with non stick spray, then crisping them up in a hot non stick skillet.