Mexican Soup
Prep time
Cook time
Total time
Adapted from Ina Garten.
Author: Leslie Robinson
Serves: 6-8 servings
Ingredients
- 2 chicken beasts, bone in, skin on
- Extra virgin olive oil
- Kosher salt and freshly ground pepper
- 1 small onion, chopped
- 1 stalk celery, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, chopped
- 1 jalapeño, seeded and chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 14-ounce can chopped tomatoes
- 6 cups chicken stock, preferably homemade
- 4 fresh white corn tortillas, cut in half, then cut crosswise in ½ inch strips
- 15-ounce can black beans, drained and rinsed
- TOPPINGS
- sour cream
- freshly grated cheese (cheddar or jack)
- lime wedges
- crispy tortilla strips or tortilla chips
- avocado slices
Instructions
- Preheat oven to 350 degrees.
- Place chicken on half sheet pan, skin side up. Coat chicken with olive oil, season with salt and pepper. Roast for 35 minutes or until done. When cool enough to handle, remove skin and bones. Shred meat. Set aside.
- Meanwhile, heat 3 tablespoons of olive oil in large pot. Add onion, celery, carrots, and jalapeño. Cook over medium-low heat for 10 minutes or until onions are translucent. Add garlic and cook for 30 seconds.
- Add cumin, chili powder, salt, and pepper and cook for 1-2 minutes.
- Add chopped tomatoes, stock, and sliced tortillas.
- Bring to a boil. Lower heat and simmer for 30 minutes.
- Use immersion blender to blend until smooth.
- Adjust seasonings.
- Add shredded chicken (about 2 cups) and black beans.
- Serve with choice of toppings.
- To Make Tortilla Strips: In a pan, heat vegetable oil over medium-high heat. Add thinly sliced tortilla strips in single layer. Fry until golden brown on both sides. Transfer to to plate lined with paper towels and season with kosher salt. *If pan begins to smoke, lower heat.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/mexican-soup/