November 30, 2008

Barefoot Bloggers- Mexican Chicken Tortilla Soup

Soup weather has finally arrived around here and we've been enjoying soup for dinner at least once or twice a week. This delicious Barefoot Bloggers recipe, chosen by Judy, made a particularly delicious meal. I modified the recipe to our tastes (more tomatoes, other chiles, etc) and loved every bite- especially the leftovers. I took a hint from Ellie Krieger and made baked tortilla strips with corn tortillas I sliced, tossed, and sprinkled with salt before baking. They were yummy and a great addition to the soup. We also served up lots of cilantro (I'm sure some of you think it tastes like metal or soap, but growing up in Arizona, I can't get enough!), avocados, and cheese. Next time I'll add black beans and pepper jack cheese (how bad can that be, right Ina?)

I'd also like to thank Peggy for this nice award and her kind words. I so appreciate the wonderful blogging community and love this new hobby. Thanks Peggy!

Mexican Chicken Soup
adapted from Ina Garten
2 chicken breasts, cooked and shredded
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)
5 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
2 cans petite diced tomatoes
1 can green chiles
1 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 cup frozen corn
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

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 juice, jalapenos, green chiles, hot sauce, cumin, and about 1 tablespoon salt (depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Meanwhile, brush tortillas with oil and cut in 1/2, then cut them crosswise into 1/2-inch strips. Bake at 350 in a nice flat layer until crisp (about 10 minutes). Serve the soup hot topped with frozen corn, sliced avocado, a dollop of sour cream, grated Cheddar cheese, and homemade tortilla strips or broken tortilla chips.


  1. Your soup looks yummy. We just finished up our leftovers yesterday. I love the homemade tortilla strip toppers! Happy December!

  2. Your soup is beautiful! I really liked it. I'm glad you did too. I actually bought black beans to put in mine, then in the end left them out. But I think it would be good with them!

  3. Your soup looks great! I did the same with the baked tortilla strips...and I love cilantro!

    Congrats on the award!

  4. I have every thing to make nachos for dinner tonight (boring if you ask me), but this soup, using almost all of the same ingredients, looks so good!

  5. That's some serious comfort food there girl.

  6. Wasn't it fabulous! I haven't had time to post the soup (even though I made it 2 days early!) I'll have to try the toasted tortilla strips. That sounds right up my alley!


  7. Your soup looks fabulous! Great job!