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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, February 5, 2010

mexican chicken soup (from Ina Garten's 'Barefoot Contessa At Home')

SERVES 6 TO 8

4 chicken breasts
good olive oil
kosher salt and freshly ground black pepper
2 cups chopped yellow onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 quarts chicken stock
1 (28-ounce) can whole tomatoes in puree, crushed using your hand
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
6 (6-inch) fresh white corn tortillas

To serve:
sliced avocado
sour cream
grated Cheddar cheese tortilla chips


Preheat the oven to 350 degrees. Place the chicken breasts skin 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 en 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 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 I tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and cilantro. Cut the tortillas ­in half, 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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