Mexican Turkey Soup!

Oops, I mean Mexican Chicken soup. Yea, that’s what I made. It’s the Barefoot Blogger edition and this recipe was picked by Judy of Judy’s Gross Eats. Perfect timing, now that everyone has leftover bird, don’t you think? Chicken was what I made, well…, because that was the challenge. But if I had a big bird for Thanksgiving, I would turn the leftovers into a big pot of this soup. But I would cut the recipe in half for my little family. It made way to much for us. After the Hubby had it for 2 dinners and a lunch, he declared that was enough soup. I threw some away, but not because it was bad…. Oh No! It was delicious, it just made alot! So chicken or turkey, you decide, and then make this soup for your next soul warming meal. For more reviews, head on over to the Barefoot Bloggers site. 

• 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

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. 
 

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