Senior Sister Social

Mexican Chicken Soup

(Barefoot Contessa via Merrily Seely)

• good olive oil

• 10 c. water

• 3 chicken breasts

• 10 tsp chicken bullion

• 2 c. chopped onion

• 28 oz can diced tomatoes

• 1 c. chopped celery

• red pepper flakes (to taste)

• 2 c. chopped carrots

• 6 sm. corn tortillas

In large, heavy pot, heat 1 TBSP olive oil. Add chicken, cooking until done. Remove and shred. Sauté onion in 1 TBSP olive oil until translucent. Add celery, carrots, and garlic; cook 5 minutes on medium heat. Stir in water, bullion, tomatoes, red pepper flakes, salt, and pepper to taste. Cut tortillas in half, then crosswise into ½” strips; add to soup. Bring to boil, then simmer for 25 minutes. Add chicken. Serve hot topped with avocado, sour cream, grated cheese, and tortilla chips.

(The original recipe calls for 4 chicken breasts, 2-4 jalapeno peppers, 1 tsp cumin, 1 tsp coriander, and ¼ - ½ c. cilantro. Being the tightwad that I am, I found that cutting down on chicken and omitting these spices that I don’t normally stock still resulted in a pleasing result. If you try using these additional ingredients and find a markedly better result, please let me know.)