Mexican Chicken Soup

 

Recipe adapted from Barefoot Contessa: At Home

  

Ingredients

• 2 bone-in, skin on chicken leg quarters
  
• Kosher salt and black pepper
  
• Cooking oil spray
  
• 3 tablespoons olive oil
  
• 2 medium onions, chopped
  
• 4 carrots, chopped
  
• 2 celery stalks, chopped
  
• 4 garlic cloves, minced
  
• 1 (28 ounce) can diced tomatoes with juices
  
• 2 quarts chicken broth
  
• 1 teaspoon ground cumin
  
• 1 teaspoon ground coriander
  
• 1 teaspoon crushed red pepper flakes, or to taste
  
• 1 tablespoon kosher salt
  
• 6 (6-inch) corn tortillas, cut in half and then sliced into ½ inch strips
  

 
Directions

1. Preheat the oven to 350 degrees. Place the leg quarters on a sheet pan. Spray the chicken with cooking oil spray and sprinkle with salt and pepper. Roast in the oven for 50 minutes or until internal temperature reaches 175 degrees. Tent with foil and set aside.
   
2. Meanwhile, Heat the olive oil in a large dutch oven over medium-low heat. Add the onions, carrots, and celery. Cook for 10 minutes. Then add the garlic and cook for 30 seconds. Stir in the diced tomatoes, chicken broth, cumin, coriander, crushed red pepper flakes, kosher salt, and corn tortillas. Bring to a boil and then reduce the heat to low. Simmer for at least 25 minutes.
   
3. While the vegetables are simmering, shred the cooled chicken with your hands. Just before serving, stir the chicken into the soup and heat through. Ladle the soup into bowls and top with corn tortilla chips. Serves 8.

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