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Mexican Chicken Soup

Mexican Chicken Soup

adapted: Barefoot Contessa

2 chicken breasts with skin, bone in

salt and pepper

2 cups chopped onions

1 cup diced celery

1 cup diced carrots

5 cloves of garlic minced

2 hot peppers finely diced (optional)

1/4 cup tomato paste

8 cups chicken stock

2 tsp cumin

1 tsp coriander

1 tsp smoked paprika

1 tsp dried oregano

Rub a little olive oil on the chicken and generously season with salt and pepper.  Roast at 400 F until chicken is cooked.  Let cool.


I roasted 4 chicken breasts so that I could have 2 for another recipe.

In a large stock pot add onions, celery and carrots along with a bit of stock for sauteing (I left out the 4 tbsp of oil).   If veggies stick, add a bit more stock.  Saute slowly until veggies are about half-cooked.

Add garlic and stir for 2 minutes.  Add 1/4 cup of tomato paste and 1/4 cup stock to the pot, using this to scrape any burnt veggies from the bottom (these bits are full of flavour).   Add the rest of the stock along with all the spices and simmer uncovered for at least 1 hour

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