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Prep Time 0:20

Cook Time 1:00

This is an ideal dish to make with leftover shabbat chicken! No chicken lying around? No problem. Either ½ lb. boneless, skinless chicken breast or ¾-1 lb. bone-in chicken breast will do the trick. This has become my all-time favorite meal in a bowl! Iʼve adapted Ina Gartenʼs recipe from Barefoot Contessa at Home.

• Ingredients
• 1 lb. chicken breast on bone or ½ lb. leftover cooked chicken $2
• ½ white onion, chopped $0.50
• ¼ cup chopped celery $1
• ½ cup chopped carrots $0.50
• 1 large clove garlic, chopped Pantry
• 2 ½ cups Tabatchnickʼs Kosher chicken stock (freeze leftover) or other canned Kosher chicken stock $2
• 7 ounces crushed whole tomatoes in puree $1
• ½ jalapeno pepper, seeded and chopped $1
• ¼ tsp. ground cumin $1.50 for 1 oz.
• ¼ tsp. ground coriander seed $1.50 for 1 oz.
• 1 small bunch cilantro, chopped $1
• 1 ½ 6” white corn tortilla $2
• 1¼ tsp. olive oil plus more for sauteeing Pantry
• salt and pepper Pantry

Total Cost of Ingredients $14

Directions

Preheat oven to 350 degrees. Brush chicken with olive oil and sprinkle with salt and pepper. Roast for approx. 20-30 minutes or until done.(omit this step if using leftover chicken). Meanwhile, heat a little olive oil in a soup pot. Saute onions, celery and carrots for about 10 minutes. Add garlic, tomatoes, stock, jalapeno, spices, cilantro, and salt and pepper to taste. Slice tortillas in half and then into ½ inch strips and add to soup. Stir well, otherwise the tortillas will stick to the bottom of the pot. Simmer 20-30 minutes. When chicken is cool enough to
handle, shred and stir into soup. Serve with tortilla chips crumbled on top, as well as avocado slices if desired.

Robin Metz lives in Palo Alto, CA and has thirty-five years of kosher kitchen experience.