Mexican Chicken Soup

This is one of Sean's and my favorite recipes.  I first made this soup about 3 years ago, and it was an instant hit.  Even though it's particularly good on a fall or winter day, Sean requested that I make it this week.  It was blazing hot outside, but this soup still hit the spot.

Adapted from Ina Garten's recipe.

You'll need:

~ 1 lb chicken breasts or tenders
Kosher salt and black pepper

3 tbs olive oil
2 onions, chopped
4 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, minced
2 quarts chicken broth
1 28 oz. can crushed tomatoes
2 jalapenos, seeded and minced
1 1/2 cups frozen corn
1 tsp cumin
1 tbs salt (or less depending on how salty your chicken broth was)
1 tsp black pepper

for serving:
tortilla chips
shredded cheddar cheese

Season your raw chicken with salt and pepper.  Roast in the oven until cooked through.  Set it aside until it is cool enough to handle, then shred with two forks.  You could also make things a little easier on yourself by using a rotisserie chicken here.

While things are cooking and/or cooling, heat the olive oil in a large pot.  Add the onions, carrots, celery, and garlic.  Cook over medium-low heat until the onions begin to become translucent.  Add the chicken broth, crushed tomatoes, diced jalapenos, frozen corn, cumin, salt, and pepper.  Bring the soup to a boil, then lower the heat and allow the soup to simmer.  Add the shredded chicken.  Allow everything to warm through.

Ladle the soup into bowls and top with crushed tortilla chips (these are our favorite) and shredded cheddar.   

Of course, you can top your soup with whatever you'd like.  Some sour cream, avocado, or cilantro would be nice, too.  Adding black beans to the mix is very good as well.  I just omit them because Sean is, unfortunately, anti-bean.

This recipe makes quite a lot of soup.  In case you aren't feeding many people, this recipe freezes very well.  Enjoy!!