Chicken soup for a cold winter night

I usually roast chicken breasts and shred some of the meat to make this soup and use frozen chicken stock.  Since we roasted a chicken on Sunday, we made stock last night (truthfully, Keith did most of the work!) and I’m going to cut out the middle step and use leftover chicken and some of the fresh stock.  You could also buy a rotisserie chicken and shred the meat into the soup.  What a treat for another cold night with another possibility of snow.

Mexican Chicken Soup

  • 2 whole chicken breasts, bone in
  • olive oil
  • 2 chopped yellow onions
  • 2 stalks chopped celery
  • 3 chopped carrots
  • 3 garlic cloves, minced
  • 2 1/2 quarts of chicken stock (I have homemade in the freezer and will use 1 container of store bought to stretch mine)
  • 1 28 oz can of whole tomatoes
  • 1 jalapeno pepper, seed and chopped fine
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • 6 corn tortillas (6 inch size)
  • sliced avocado
  • sour cream
  • grated cheddar cheese

Optional:

  • chopped cilantro
  • tortilla chips

Preheat oven to 350.  Rub chicken breasts with olive oil, kosher salt and pepper.  Roast for 45 minutes or until done.  Let cool.  Remove skin and bones and chop meat.  Set aside.

In a soup pot, heat 3 TBs of olive oil.  Add chopped onions, celery and carrots and cook for 10 – 12 minutes.  Add garlic and stir in with veggies.  Add chicken stock, tomatoes, jalapeno, cumin, coriander and cilantro (if desired).  Cut tortillas into strips and add.  Bring to a boil and then lower heat to a simmer.  Simmer for 30 minutes.  Add chicken and check seasonings – add salt and pepper if needed.  Serve with sliced avocado, shredded cheddar cheese, sour cream and tortilla chips (if desired).

The joy of leftovers

Today was the first day of my new job and after a long day of adjusting to being the new kid on the block, it was great to come home to a dinner that was already fixed.  I made this soup last week – it holds up very well and we still have more in the freezer.  If you missed it last week, here is the recipe.  It isn’t hard to make and is well worth the time investment.

Mexican Chicken Soup

  • 2 whole chicken breasts, bone in
  • olive oil
  • 2 chopped yellow onions
  • 2 stalks chopped celery
  • 3 chopped carrots
  • 3 garlic cloves, minced
  • 2 1/2 quarts of chicken stock (I have homemade in the freezer and will use 1 container of store bought to stretch mine)
  • 1 28 oz can of whole tomatoes
  • 1 jalapeno pepper, seed and chopped fine
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • 6 corn tortillas (6 inch size)
  • sliced avocado
  • sour cream
  • grated cheddar cheese

Optional:

  • chopped cilantro
  • tortilla chips

Preheat oven to 350.  Rub chicken breasts with olive oil, kosher salt and pepper.  Roast for 45 minutes or until done.  Let cool.  Remove skin and bones and chop meat.  Set aside.

In a soup pot, heat 3 TBs of olive oil.  Add chopped onions, celery and carrots and cook for 10 – 12 minutes.  Add garlic and stir in with veggies.  Add chicken stock, tomatoes, jalapeno, cumin, coriander and cilantro (if desired).  Cut tortillas into strips and add.  Bring to a boil and then lower heat to a simmer.  Simmer for 30 minutes.  Add chicken and check seasonings – add salt and pepper if needed.  Serve with sliced avocado, shredded cheddar cheese, sour cream and tortilla chips (if desired).

Soup

This soup is one of my favorites and makes a nice big batch – leftovers!  My 5 year old helped with the assembly and decided she wanted to try a little bit.  She had 5 bites and gave me a big thumbs up.  Any time that I can get her to try something, it’s a bonus.  Here is the recipe:

Mexican Chicken Soup

  • 2 whole chicken breasts, bone in
  • olive oil
  • 2 chopped yellow onions
  • 2 stalks chopped celery
  • 3 chopped carrots
  • 3 garlic cloves, minced
  • 2 1/2 quarts of chicken stock (I have homemade in the freezer and will use 1 container of store bought to stretch mine)
  • 1 28 oz can of whole tomatoes
  • 1 jalapeno pepper, seed and chopped fine
  • 1 tsp ground cumin
  • 1 tsp ground coriander seed
  • 6 corn tortillas (6 inch size)
  • sliced avocado
  • sour cream
  • grated cheddar cheese

Optional:

  • chopped cilantro
  • tortilla chips

Preheat oven to 350.  Rub chicken breasts with olive oil, kosher salt and pepper.  Roast for 45 minutes or until done.  Let cool.  Remove skin and bones and chop meat.  Set aside.

In a soup pot, heat 3 TBs of olive oil.  Add chopped onions, celery and carrots and cook for 10 – 12 minutes.  Add garlic and stir in with veggies.  Add chicken stock, tomatoes, jalapeno, cumin, coriander and cilantro (if desired).  Cut tortillas into strips and add.  Bring to a boil and then lower heat to a simmer.  Simmer for 30 minutes.  Add chicken and check seasonings – add salt and pepper if needed.  Serve with sliced avocado, shredded cheddar cheese, sour cream and tortilla chips (if desired).