This easy Barefoot Contessa Mexican Chicken Soup is the perfect comforting meal for any day. With its creamy broth, tender chicken, and a kick of spice, it’s quick to prepare and packed with flavour. You can adjust the ingredients based on what you have, making it a flexible and delicious dish for everyone.
Ingredients Needed
- 4 split (2 whole) chicken breasts, bone in, skin on
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chopped yellow onions (approx. 2 onions)
- 1 cup chopped celery (approx. 2 stalks)
- 2 cups chopped carrots (approx. 4 carrots)
- 4 large garlic cloves, chopped
- 2.5 litres chicken stock (preferably homemade)
- 800g can whole tomatoes in puree, crushed
- 2 to 4 jalapeno peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 25g to 50g fresh coriander (optional), chopped
- 6 fresh white corn tortillas
How To Make Mexican Chicken Soup
- Preheat the Oven and Roast Chicken: Preheat the oven to 180°C (350°F). Place the chicken breasts skin side up on a sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 35 to 40 minutes until fully cooked. Once cool enough to handle, discard the skin and bones, then shred the meat. Set aside.
- Prepare the Vegetables: In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add the onions, celery, and carrots, cooking for about 10 minutes, or until the onions begin to brown. Add the garlic and cook for another 30 seconds.
- Make the Soup Base: Add the chicken stock, crushed tomatoes with their puree, minced jalapenos, ground cumin, ground coriander, salt, pepper, and coriander (if using). Cut the tortillas in half, then slice them crosswise into 1.25cm strips and add them to the soup. Bring the mixture to a boil, then lower the heat and simmer for 25 minutes.
- Add the Chicken and Adjust Seasoning: Stir in the shredded chicken and simmer for a few more minutes until heated through. Taste and adjust seasoning if needed.
- Serve the Soup: Ladle the soup into bowls and top with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Recipe Tips
- Use homemade stock for richer flavour: If possible, use homemade chicken stock to give the soup a deeper, more delicious taste.
- Adjust spice level to your liking: If you prefer a milder soup, reduce the number of jalapenos or remove the seeds before adding them.
- Shred chicken while warm: For the best texture, shred the chicken as soon as it’s cool enough to handle for easy, tender pieces.
- Simmer the soup long enough: Let the soup simmer for at least 25 minutes so the tortilla strips break down and thicken the broth.
- Garnish with fresh toppings: Add fresh avocado, sour cream, and Cheddar cheese right before serving for extra creaminess and a burst of flavour.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers mexican chicken soup in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze leftovers mexican chicken soup for up to 3 months. Allow it to cool before transferring to a freezer-safe container. To reheat, thaw overnight in the fridge, then warm on the stove.
- Reheating: Reheat leftovers mexican chicken soup in the oven at 350°F for 20 minutes, in the microwave for 2-3 minutes, or on the stove for 5-7 minutes on medium-low. It reheats well and tastes great the next day.
Nutrition Facts
- Calories: 150
- Total Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 10g
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Barefoot Contessa Mexican Chicken Soup
Description
This easy Barefoot Contessa Mexican Chicken Soup is the perfect comforting meal for any day. With its creamy broth, tender chicken, and a kick of spice, it’s quick to prepare and packed with flavour. You can adjust the ingredients based on what you have, making it a flexible and delicious dish for everyone.
Ingredients
Instructions
- Preheat the Oven and Roast Chicken: Preheat the oven to 180°C (350°F). Place the chicken breasts skin side up on a sheet pan. Drizzle with olive oil, then sprinkle with salt and pepper. Roast for 35 to 40 minutes until fully cooked. Once cool enough to handle, discard the skin and bones, then shred the meat. Set aside.
- Prepare the Vegetables: In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-low heat. Add the onions, celery, and carrots, cooking for about 10 minutes, or until the onions begin to brown. Add the garlic and cook for another 30 seconds.
- Make the Soup Base: Add the chicken stock, crushed tomatoes with their puree, minced jalapenos, ground cumin, ground coriander, salt, pepper, and coriander (if using). Cut the tortillas in half, then slice them crosswise into 1.25cm strips and add them to the soup. Bring the mixture to a boil, then lower the heat and simmer for 25 minutes.
- Add the Chicken and Adjust Seasoning: Stir in the shredded chicken and simmer for a few more minutes until heated through. Taste and adjust seasoning if needed.
- Serve the Soup: Ladle the soup into bowls and top with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Notes
- Use homemade stock for richer flavour: If possible, use homemade chicken stock to give the soup a deeper, more delicious taste.
- Adjust spice level to your liking: If you prefer a milder soup, reduce the number of jalapenos or remove the seeds before adding them.
- Shred chicken while warm: For the best texture, shred the chicken as soon as it’s cool enough to handle for easy, tender pieces.
- Simmer the soup long enough: Let the soup simmer for at least 25 minutes so the tortilla strips break down and thicken the broth.
- Garnish with fresh toppings: Add fresh avocado, sour cream, and Cheddar cheese right before serving for extra creaminess and a burst of flavour.
Barefoot Contessa Mexican Chicken Soup