Thursday, November 27, 2008

BB; Mexican Chicken Soup

This week's Barefoot Bloggers challenge was Ina's Mexican Chicken Soup chosen by Judy of Judy's Gross Eats. I have made other versions of similar soups in the past, but this one is probably the best. It was perfect for the rainy New England weather we've been having.
The soup starts with carrots, celery and onions sauteing in a pan. Let that go until the onions brown. Then add garlic for 30 seconds, then proceed and add tomatoes, chicken stock, jalapeno peppers, cumin, coriander seed, (I skipped the cilantro), and fresh corn tortilla strips. Let that simmer for 25 minutes.

While the soup is simmering, roast chicken breasts in a 350 degree oven. The recipe calls for bone in, skin on breasts, but after my husband went to two stores to find them with no luck, we used boneless, skinless breasts. They worked fine. After the chicken is cooked, shred and add to soup. I think the breaking down of the tortillas added to the depth of the soup. We ate this Monday night, Tuesday night and I brought a little for lunch on Wednesday. Thanks Judy for picking a great recipe for before Thanksgiving....easy and not too heavy!

7 comments:

Suzie said...

It was a great recipe this month - we loved the soup. Wish I had some more for lunch tomorrow!

Natashya said...

We really liked it too, it has been cold, rainy and dreary here too. A perfect choice!

Debinhawaii said...

Great job with your soup. I really liked this one too.

Maria said...

The soup looks nice and comforting!! Will have to try this one soon. It is getting cold!!

1freshstart said...

Oh, how i loved this soup! We halved the recipe and still didn't eat it all! Hopefully I'll find time to post it soon! I'm just trying to catch up on everyone's blogs at the moment.

~Cat

Anne said...

It looks wonderful! I agree it was perfect timing on the recipe. Great job!

Aggie said...

The soup was light and delish wasn't it? Just what we all needed after the holiday! Yours looks great!