I’ve been making Barefoot Contessa’s Mexican Chicken Soup for years, and it’s one of our favorites. Recently, I’ve been shredding a Rotisserie chicken from Sams to cut down on the prep time, and I think it’s even better this way.
Chicken Tortilla Soup
1 large chopped onion
2 stalks celery, chopped
2 large carrots, chopped
4 cloves of garlic, minced
2- 32 oz. boxes chicken stock
1- 28 oz. can crushed tomatoes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper (optional)
1/2 cup chopped fresh cilantro
6 white corn tortillas
salt and pepper
Rotisserie chicken, shredded (I only use the white meat)
Heat 2 tablespoons of olive oil in a large pot in a large pot and add the onions, celery, and carrots. Cook over medium heat for 5 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes, cumin, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Cut the tortillas in 1/2, 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 15-20 minutes. The tortillas will thicken the soup. Add the shredded chicken, cilantro, and season to taste. Serve the soup hot topped with avocado, sour cream, broken tortilla chips, and grated cheese.
