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Mexican Chicken Soup This was the perfect lunch for a rainy cloudy day. I thought it was going to be like a tortilla soup, but it was much thicker. I would say it is closer to a Mexican vegetable soup. The boiled tortillas that are added at the end thicken the soup a lot and taste like dumplings. The chicken works well in the dish, but you could just as easily leave it out and still have a great meal. Using the meat from a rotisserie would also cut down the cooking/prep time. I think corn or beans would also be a nice addition. If you like your soup to have a little kick, I would recommend leaving some of the seeds in or adding more peppers. This recipe makes a good pot full so I have several servings frozen for some good chilly rainy day weather.

I'm submitting this recipe to Joelen's Food Network Chef's Blogging event. Joelen has an amazing blog and she makes me wish I lived in Chicago so I could attend one of her many cooking classes, tastings or culinary tours. She is a true foodie!

Source: Barefoot Contessa at Home


Posted by BMK at 8:47 PM 
This looks awesome! I like thicker soups because they tend to fill me up more and the use of tortillas as a thickener is such a great idea. If you wanted, you could even submit this to the FN Chefs blogging event I'm hosting... entries are due at the end of this week!

September 9, 2008 at 9:51 PM 
I love soups with mexican flavors! once fall hits I start bringing them to work everyday! This one looks delicious!

September 10, 2008 at 8:01 AM