Ina Garten Mexican Chicken Soup is made with chicken breasts, onions, celery, carrots, garlic, chicken stock, tomatoes in puree, jalapeño peppers, cumin, coriander, cilantro, and corn tortillas. This easy Mexican Chicken Soup recipe creates a tasty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
🧡 Why You’ll Love This Mexican Chicken Soup Recipe:
- Tasty and Full of Flavor: This soup has roasted chicken, fresh veggies, and spices like jalapeño, cumin, and coriander. It tastes very good and feels comforting.
- Great Texture: The tortilla strips make the soup a little thick, which feels nice with the soft chicken and veggies.
- You Choose the Spice: You can add more or less jalapeño pepper to make the soup as spicy or mild as you want. This way, everyone can enjoy it.
- Smells Wonderful: The soup smells amazing when it cooks, because of the spices and herbs. It makes you want to eat it right away.
- Many Ways to Serve: You can add different toppings like avocado, sour cream, and cheese. Everyone can make their soup just how they like it.
🍗 Ina Garten Mexican Chicken Soup Ingredients
- 4 split (2 whole) chicken breasts, bone-in, skin on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups chopped onions (2 onions)
- 1 cup chopped celery (2 stalks)
- 2 cups chopped carrots (4 carrots)
- 4 large cloves garlic, chopped
- 2 1/2 quarts chicken stock, preferably homemade
- 1 (28-ounce) can whole tomatoes in puree, crushed
- 2 to 4 jalapeño peppers, seeded and minced (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves, optional
- 6 (6-inch) fresh white corn tortillas
- For Serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
🥘 How To Make Ina Garten Mexican Chicken Soup
- Preheat Oven: Set the oven to 350 degrees Fahrenheit. Lay the chicken breasts skin-side up on a baking sheet, rub them with olive oil, and season with salt and pepper. Roast for 35 to 40 minutes until fully cooked.
- Prepare Chicken: Once the chicken has cooled enough to handle, discard the bones and skin, then shred the meat. Keep the shredded chicken covered and set aside.
- Cook Vegetables: In a large pot or Dutch oven, heat 3 tablespoons of olive oil. Add the carrots, celery, and onions, cooking over medium-low heat for 10 minutes or until the onions turn golden.
- Add Garlic and Spices: Add the chopped garlic to the pot and cook for 30 seconds. Stir in the chicken stock, crushed tomatoes with puree, jalapeños, cumin, coriander, 1 tablespoon of salt (adjust based on the saltiness of your stock), 1 teaspoon of pepper, and cilantro if using.
- Incorporate Tortillas: Slice the tortillas in half, then cut them crosswise into 1/2-inch strips. Add these strips to the soup.
- Simmer Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 25 minutes to meld the flavors together.
- Final Touches: Add the shredded chicken back into the pot. Adjust the seasoning with salt and pepper to taste.
- Serve: Serve the hot soup with sliced avocado, sour cream, grated Cheddar cheese, and broken tortilla chips as garnishes.
💭 Recipe Tips
- Cook the Chicken Right: Make sure to cook the chicken with the skin up and not too close together. This makes the skin crispy and tasty.
- Cook Vegetables Slowly: Fry the onions, carrots, and celery slowly until the onions look golden. This makes the soup’s base taste very good.
- Be Careful with Jalapeños: Use gloves when you cut the jalapeños to keep your skin safe. You can use more or less depending on how spicy you want your soup.
- When to Add Tortillas: Put the tortilla strips in the soup after it starts to boil a little. This helps them soak up the soup flavor and makes the soup thicker.
🥮 What To Serve With Mexican Chicken Soup?
Mexican Chicken Soup goes well with a green salad, cornbread, rice, or refried beans. You can also have it with quesadillas, nachos, tomato salsa, or guacamole for a tasty dinner.
🎚 How To Store Mexican Chicken Soup?
- Refrigerate: Store the soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Pour the cooled soup into freezer-safe containers and freeze. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Mexican Chicken Soup?
- In The Oven: Preheat the oven to 350 degrees Fahrenheit. Place the soup in an oven-safe dish and cover with aluminum foil. Heat for 20-25 minutes or until hot.
- In The Microwave: Pour the soup into a microwave-safe bowl and cover. Heat on high for 3-4 minutes, stirring halfway through.
- On the Stove: Reheat the soup in a pot over medium heat, stirring occasionally, until it is hot throughout. This method is recommended for best results.
FAQs
What If I Don’t Have Fresh Jalapeños?
Use canned or pickled jalapeños instead, but use less because they can be spicier.
How Can I Thicken The Soup Further?
If you prefer a thicker soup, you can puree a portion of the cooked vegetables and return them to the pot, or add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup).
What’s The Best Way To Shred The Chicken?
The easiest way to shred chicken is by using two forks to pull the meat apart. This can be done right after the chicken is cooked and slightly cooled.
Can I Make This Soup In A Slow Cooker?
Yes, you can make this soup in a slow cooker. Add all ingredients except the tortillas and cilantro to the slow cooker and cook on low for 6-7 hours. Add the tortillas and cilantro about 30 minutes before serving.
Ina Garten Mexican Chicken Soup Nutrition Facts
- Calories 267
- Total Fat 5.9g
- Cholesterol 57mg
- Sodium 974mg
- Potassium 936mg
- Total Carbs 34g
- Net Carbs 26g
- Dietary Fiber 8g
- Total Sugars 8g
- Protein 22g
Try More Ina Garten Recipes:
- Ina Garten Cauliflower Soup
- Ina Garten Manhattan Clam Chowder
- Barefoot Contessa Black Bean Soup
- Ina Garten Cream of Broccoli Soup
Ina Garten Mexican Chicken Soup
Description
Ina Garten Mexican Chicken Soup is made with chicken breasts, onions, celery, carrots, garlic, chicken stock, tomatoes in puree, jalapeño peppers, cumin, coriander, cilantro, and corn tortillas. This easy Mexican Chicken Soup recipe creates a tasty dinner that takes about 1 hour and 10 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat Oven: Set the oven to 350 degrees Fahrenheit. Lay the chicken breasts skin-side up on a baking sheet, rub them with olive oil, and season with salt and pepper. Roast for 35 to 40 minutes until fully cooked.
- Prepare Chicken: Once the chicken has cooled enough to handle, discard the bones and skin, then shred the meat. Keep the shredded chicken covered and set aside.
- Cook Vegetables: In a large pot or Dutch oven, heat 3 tablespoons of olive oil. Add the carrots, celery, and onions, cooking over medium-low heat for 10 minutes or until the onions turn golden.
- Add Garlic and Spices: Add the chopped garlic to the pot and cook for 30 seconds. Stir in the chicken stock, crushed tomatoes with puree, jalapeños, cumin, coriander, 1 tablespoon of salt (adjust based on the saltiness of your stock), 1 teaspoon of pepper, and cilantro if using.
- Incorporate Tortillas: Slice the tortillas in half, then cut them crosswise into 1/2-inch strips. Add these strips to the soup.
- Simmer Soup: Bring the soup to a boil, then reduce the heat and let it simmer for 25 minutes to meld the flavors together.
- Final Touches: Add the shredded chicken back into the pot. Adjust the seasoning with salt and pepper to taste.
- Serve: Serve the hot soup with sliced avocado, sour cream, grated Cheddar cheese, and broken tortilla chips as garnishes.
Notes
- Cook the Chicken Right: Make sure to cook the chicken with the skin up and not too close together. This makes the skin crispy and tasty.
- Cook Vegetables Slowly: Fry the onions, carrots, and celery slowly until the onions look golden. This makes the soup’s base taste very good.
- Be Careful with Jalapeños: Use gloves when you cut the jalapeños to keep your skin safe. You can use more or less depending on how spicy you want your soup.
- When to Add Tortillas: Put the tortilla strips in the soup after it starts to boil a little. This helps them soak up the soup flavor and makes the soup thicker.
Ina Garten Mexican Chicken Soup, Barefoot Contessa Mexican Chicken Soup