Ina Garten’s Mexican Chicken Soup is made with roasted chicken, onions, celery, carrots, garlic, chicken stock, tomatoes puree, jalapenos, cumin, coriander seed, corn tortillas, and cilantro, resulting in a savory dish that takes an hour to be ready!
Try More Ina Garten Recipes:
🧡 Why You’ll Love This Mexican Chicken Soup Recipe:
- Flavorful Broth: The soup combines chicken stock, tomatoes, jalapenos, and spices for a robust flavor.
- Healthy Ingredients: Packed with vegetables like carrots, celery, and onions, it’s both nutritious and delicious.
- Easy to Make: Straightforward steps make it accessible for home cooks.
- Customizable Toppings: Garnish with avocado, sour cream, cheese, and tortilla chips for a customizable finish.
❓ What Is Ina Garten’s Mexican Chicken Soup Recipe?
Ina Garten’s Mexican Chicken Soup Recipe combines roasted chicken, onions, celery, carrots, garlic, chicken stock, tomatoes puree, jalapenos, cumin, coriander seed, corn tortillas, and optional cilantro, simmered together to create a comforting soup.
🍗 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 jalapeno peppers, seeded and minced
- 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
- Set the oven temperature to 350 degrees Fahrenheit.
- Lay the chicken breasts skin-side up on a baking sheet. Rub with olive oil, season with salt and pepper, and roast for 35 to 40 minutes until fully cooked.
- Once the chicken has cooled enough to handle, remove the bones and skin and shred the meat. Keep covered and put aside.
- Put 3 tablespoons of olive oil in a large pot or Dutch oven and heat it. Toss in the carrots, celery, and onions and cook for 10 minutes over medium-low heat, or until the onions turn golden.
- Toss in the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with puree, jalapenos, cumin, coriander, 1 tablespoon of salt (or more, depending on how salty your chicken stock is), 1 teaspoon of pepper, and cilantro, if desired.
- Divide the tortillas in half, cut them crosswise into 1/2-inch strips, and add to the soup. Bring the soup to a boil, then reduce heat and simmer for 25 minutes.
- Toss in the shredded chicken and salt and pepper to taste. Arrange sliced avocado, sour cream, grated Cheddar, and broken tortilla chips on top of the heated soup.
💭 Recipe Tips
- Homemade Chicken Stock: If possible, use homemade chicken stock for the best flavor.
- Adjust Seasoning: Taste and adjust salt and pepper levels based on your preference and the saltiness of your stock.
- Tortilla Strips: Adding tortilla strips thickens the soup and adds a nice texture.
- Garnish Creatively: Experiment with different toppings like lime wedges or diced tomatoes for added freshness.
🥮 What To Serve With Mexican Chicken Soup?
Serve Mexican Chicken Soup with Mango Salsa, Cannellini Bean Salad,Grilled Panzanella, Roasted Bok Choy,Corn Souffle,Roasted Potatoes, Skillet Cornbread,Quiche Lorraine, Corn Pudding,Green Beans Almondine, and Creamed Spinach.
🎚 How To Store Leftovers Mexican Chicken Soup?
- In The Fridge: Store leftover Mexican chicken soup in an airtight container in the refrigerator for 3 to 4 days.
- In The Freezer: Freeze leftover Mexican chicken soup in freezer-safe containers or bags for 3 to 4 months. Thaw overnight in the fridge before reheating.
🥵 How To Reheat Leftovers Mexican Chicken Soup?
- On The Stove: Reheat gently leftover Mexican chicken soup in a saucepan over medium heat for 10 minutes until heated through.
- In The Microwave: Pour leftover Mexican chicken soup into a microwave-safe bowl, cover loosely, and heat in 2-3-minute intervals, stirring in between, until thoroughly heated.
FAQs
Is it OK to put raw chicken in Mexican chicken soup?
No, it’s recommended to cook the chicken before adding it to Mexican chicken soup for safety and flavor reasons.
Can I use flour tortillas in Mexican chicken soup?
Yes, you can use flour tortillas in Mexican chicken soup, though traditionally corn tortillas are more common for a traditional flavor.
How to add depth of flavor to Mexican chicken soup?
To add depth of flavor, roast vegetables before adding, use homemade stock, and incorporate spices like cumin and coriander.
How to thicken Mexican chicken soup?
To thicken Mexican chicken soup, mix cornstarch with cold water and stir into the simmering soup until the desired consistency is reached.
Try More Ina Garten Recipes:
- Ina Garten Tuscan White Bean Soup
- Ina Garten Roasted Potato Leek Soup
- Ina Garten Mushroom Farro Soup
Ina Garten Mexican Chicken Soup Nutrition Facts
Amount Per Serving
- Calories 267
- Total Fat 5.9g
- Saturated Fat 2.1g
- Trans Fat 0.1g
- Cholesterol 57mg
- Sodium 974mg
- Potassium 936mg
- Total Carbs 34g
- Net Carbs 26g
- Dietary Fiber 8g
- Total Sugars 8g
- Protein 22g
Ina Garten Mexican Chicken Soup
Description
Ina Garten’s Mexican Chicken Soup is made with roasted chicken, onions, celery, carrots, garlic, chicken stock, tomatoes puree, jalapenos, cumin, coriander seed, corn tortillas, and cilantro, resulting in a savory dish that takes an hour to be ready!
Ingredients
Instructions
- Set the oven temperature to 350 degrees Fahrenheit.
- Lay the chicken breasts skin-side up on a baking sheet. Rub with olive oil, season with salt and pepper, and roast for 35 to 40 minutes until fully cooked.
- Once the chicken has cooled enough to handle, remove the bones and skin and shred the meat. Keep covered and put aside.
- Put 3 tablespoons of olive oil in a large pot or Dutch oven and heat it. Toss in the carrots, celery, and onions and cook for 10 minutes over medium-low heat, or until the onions turn golden.
- Toss in the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with puree, jalapenos, cumin, coriander, 1 tablespoon of salt (or more, depending on how salty your chicken stock is), 1 teaspoon of pepper, and cilantro, if desired.
- Divide the tortillas in half, cut them crosswise into 1/2-inch strips, and add to the soup. Bring the soup to a boil, then reduce heat and simmer for 25 minutes.
- Toss in the shredded chicken and salt and pepper to taste. Arrange sliced avocado, sour cream, grated Cheddar, and broken tortilla chips on top of the heated soup.
Notes
- Homemade Chicken Stock: If possible, use homemade chicken stock for the best flavor.
Adjust Seasoning: Taste and adjust salt and pepper levels based on your preference and the saltiness of your stock.
Tortilla Strips: Adding tortilla strips thickens the soup and adds a nice texture.
Garnish Creatively: Experiment with different toppings like lime wedges or diced tomatoes for added freshness.