Wannabe Chef Steph

Even though summer is imminent you can still enjoy a good bowl of soup, especially when it is spicy and delicious!  My favorite soup recipe of all time is Spicy Mexican Chicken Soup.  It is as delicious on a cold and snowy day as it is on hot steamy one when paired with a gigantic margarita or ice cold Corona!  I use a recipe by Ina Garten as a base, but I’ve added quite a bit to enhance the flavor and make it even more delicious.

Spicy Mexican Chicken Soup ingredients!

Spicy Mexican Chicken Soup

• 4 split (2 whole) chicken breasts, bone in, skin on (breasts and tenders can be used as well)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 2 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 6 large cloves garlic, chopped
• 2 1/2 quarts chicken stock (I try to use homemade)
• 1 (28-ounce) can whole tomatoes in puree, crushed (I like San Marzano)
• 2 to 4 jalapeno peppers, minced (with seeds and membranes removed)
• 2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
• 6 (6-inch) fresh white corn tortillas (this is optional, it thickens the soup)
• 2 cans black beans
• 2 tablespoons tomato paste
• 1.5 cups frozen corn
• 1 can chopped chilies

For serving: pickled jalapeno, black olives, sliced avocado, sour cream, grated Cheddar cheese, tortilla chips, and a lime wedge

Ina’s recipe calls for roasted split chicken breasts but the chicken can be made stovetop or even grilled.  I often use boneless breasts or even tenders.  If you do decide to roast it, 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 (I throw them in the freezer to make chicken stock at a later date), and shred or dice 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.

Sauteing the veggies

Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, corn, black beans, cumin, coriander, chili, salt and pepper to taste, and the cilantro (personally I use to garnish because the hubby doesn’t like it). Cut the tortillas into 1/2-inch strips and add to the soup.

Tortilla strips

Wisk the tomato paste into soup (I do this to add a more concentrated tomato flavor).  Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.

Soup's on!

Serve the soup hot topped with pickled jalapeno, black olives, sliced avocado, a dollop of sour cream, grated Cheddar cheese, and/or broken tortilla chips.  I also like to squeeze the juice of a lime wedge just before eating, it gives it that extra little kick.

Dinner is served!

Last time I made Spicy Mexican Chicken Soup I served with one of my hubby’s new specialties, homemade baked jalapeno poppers!  He likes Emeril’s baked jalapeno poppers recipe.

Mexican Chicken Soup with Jalapeno Poppers

I highly recommend  this recipe.  It is perfect for a Sunday afternoon and is easily frozen.  I usually make a batch for my husband and myself,  freezing the leftovers in single servings.  I grab one in the morning before work and it is thawed by lunch time.   Give it a whirl, add your own flair and let me know what you think!