Perfect Barefoot Contessa Mexican Chicken Soup Recipe for Chilly Days

Barefoot Contessa Mexican Chicken Soup transforms ordinary ingredients into a symphony of comfort and flavor.

Warm, inviting aromas will fill your kitchen as this vibrant soup simmers gently on the stove.

Rich, creamy textures blend seamlessly with robust spices that dance across your palate.

Hearty chicken becomes the centerpiece of this soul-satisfying recipe, promising a meal that nourishes both body and spirit.

Familiar ingredients combine in unexpected ways, creating a culinary experience that feels both nostalgic and exciting.

Comfort meets complexity in this delightful soup that adapts to your mood and pantry: dive in and savor every spoonful.

Parting Thoughts on Mexican Chicken Soup

Barefoot Contessa’s Mexican Chicken Soup whispers comfort through its rich, aromatic layers of flavor.

Hearty chicken mingles with zesty spices, creating a soul-warming culinary experience that transports palates south of the border.

Robust ingredients dance together, building complexity with each spoonful of this rustic soup.

Simmering vegetables and tender shredded chicken provide balanced nutrition and intense Mexican-inspired profiles.

Garnished with creamy avocado, sharp cheddar, and crispy tortilla chips, this recipe promises satisfaction in every delightful bite.

With such bold flavors waiting to be explored, you cannot resist diving into this spectacular soup – so grab your ingredients, share this incredible recipe with friends, spread the deliciousness across social media, and let culinary magic unfold!

Delight in the Warmth of Mexican Chicken Soup

• Roast and Shred for Maximum Flavor: Oven-roasting the chicken breasts with olive oil, salt, and pepper creates a deeply flavorful base that infuses the entire soup with rich, succulent meat. Shredding the chicken ensures tender, perfectly distributed protein in every spoonful.
• Spice Up Your Comfort Zone: The combination of ground cumin, ground coriander, and minced jalapenos transforms this classic soup into a vibrant Mexican-inspired dish. These warm, zesty spices deliver a delightful kick that wakes up your taste buds without overwhelming heat.
• Textural Paradise in a Bowl: Sliced tortilla strips melt into the soup, creating a uniquely creamy texture, while the final toppings of crunchy tortilla chips, creamy avocado, and melty cheese provide a delightful contrast of textures. Each bite offers a playful mix of soft, crisp, and smooth elements.
• One-Pot Wonder for Busy Cooks: This soup comes together in under an hour with minimal prep work, making it perfect for weeknight dinners. The recipe uses simple techniques and readily available ingredients, allowing even novice cooks to create a restaurant-worthy meal with minimal effort.

Key Ingredients for Mexican Chicken Soup

• Chicken Breasts: Tender, juicy meat that forms the hearty base of the soup, best when fresh and skin-on for maximum flavor.

• Onions, Celery, Carrots: Classic aromatic vegetables that create a rich, deep flavor foundation for the soup.
• Garlic: Adds a sharp, pungent flavor that enhances the overall taste profile.

• Chicken Stock: Provides a savory liquid base that adds depth and richness to the soup.
• Crushed Tomatoes: Adds tangy sweetness and creates a vibrant red color for the soup.
• Jalapeños: Brings a spicy kick and authentic Mexican heat to the dish.
• Ground Cumin: Warm, earthy spice that is essential in Mexican cuisine.
• Ground Coriander: Adds a subtle citrusy and nutty flavor to complement other spices.
• Salt and Pepper: Basic seasonings that enhance and balance the overall taste.

• Tortillas: Provides thickness and texture to the soup, creating a traditional Mexican element.
• Avocado: Creamy, rich topping that adds a cool contrast to the hot soup.
• Sour Cream: Adds a tangy, smooth finish to balance the spiciness.
• Cheddar Cheese: Sharp, melty topping that adds richness and depth.
• Tortilla Chips: Crunchy topping that provides textural contrast.

Step-by-Step Guide for Mexican Chicken Soup

Step 1: Roast The Chicken

• Olive oil
• Salt
• Pepper

Bake for 35-40 minutes until fully cooked. Cool slightly, remove skin and bones, then shred meat. Set aside.

Step 2: Sauté Vegetable Medley

• Onions
• Celery
• Carrots

Cook 10 minutes until onions turn golden. Toss in minced garlic, sauté 30 seconds.

Step 3: Craft Soup Foundation

• Chicken stock
• Crushed tomatoes
• Minced jalapeños
• Ground cumin
• Ground coriander
• Salt
• Pepper

Slice tortillas into thin strips, add to mixture. Bring to boil, then simmer 25 minutes.

Step 4: Integrate Chicken And Season

Mix shredded chicken into soup. Simmer 3-4 minutes until heated through. Taste and adjust seasonings.

Step 5: Garnish And Serve

• Sliced avocado
• Sour cream
• Grated Cheddar cheese
• Crushed tortilla chips

Expert Hints for Mexican Chicken Soup

• Boost Stock Flavor: Homemade chicken stock elevates the soup's taste, creating a richer, more complex base that store-bought versions can't match.
• Customize Spice Levels: Control the heat by removing jalapeno seeds or reducing their quantity, allowing everyone to enjoy the soup's warmth without overwhelming spiciness.
• Perfect Chicken Shredding: Tackle the chicken while it's still warm for effortless, tender pieces that blend seamlessly into the soup's texture.
• Develop Soup's Body: Give the soup time to simmer, letting tortilla strips break down and naturally thicken the broth, creating a more satisfying consistency.
• Create Delicious Layers: Top with fresh avocado, creamy sour cream, and sharp Cheddar cheese to add exciting textures and burst of complementary flavors just before serving.

Smart Storage for Mexican Chicken Soup

• Cool Completely: Let the soup cool to room temperature before storing to prevent bacterial growth and maintain optimal flavor integrity.
• Freeze Smartly: Transfer cooled soup to freezer-safe containers, leaving 1-inch headspace for expansion. Seal tightly and freeze for up to 4 months. Label containers with date and contents for easy tracking.
• Refrigerate Efficiently: Store in airtight glass or plastic containers to preserve taste and prevent absorption of other refrigerator odors. Consume within 3-4 days for best quality and safety.

Creative Spins on Mexican Chicken Soup

• Vegetarian Veggie Delight: Replace chicken with firm tofu or black beans, adding extra vegetables like bell peppers and zucchini for a protein-packed vegetarian version.
• Seafood Spice Fusion: Swap chicken with fresh shrimp or white fish, introducing a coastal twist to the traditional Mexican soup recipe.
• Green Chili Warrior: Increase jalapeno quantity and add roasted green chilies for an intense, fiery flavor profile that elevates the soup's heat level.
• Quinoa Power Bowl: Incorporate cooked quinoa instead of tortilla strips, boosting protein content and creating a more nutrient-dense meal option.

Barefoot Contessa Mexican Chicken Soup Recipe

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4.6 from 14 reviews

• Total Time: 1 hour 15 minutes
• Yield: 6 1x

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Description

Ina Garten’s Mexican chicken soup delivers bold southwestern flavors with tender chicken, hearty vegetables, and zesty spices. Rich broth and colorful ingredients combine for a comforting meal you’ll savor with each satisfying spoonful.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 4 split (2 whole) chicken breasts, bone in, skin on

Fresh Vegetables and Aromatics:

• 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 to 4 jalapeno peppers, seeded and minced

Liquid, Spices, and Additional Ingredients:

• 3 tablespoons olive oil
• 2.5 litres (84.5 fluid ounces) chicken stock (preferably homemade)
• 800 grams (28.2 ounces) can whole tomatoes in puree, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 25 grams to 50 grams (0.9 to 1.8 ounces) fresh coriander (optional), chopped
• 6 fresh white corn tortillas
• Kosher salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the chicken by preheating the oven to 180°C (350°F). Arrange chicken breasts on a sheet pan, skin side facing upward. Generously coat with olive oil, then season with salt and freshly ground black pepper. Roast for 35 to 40 minutes until the internal temperature reaches 74°C (165°F). Allow to cool slightly, then remove skin and bones, shredding the meat into bite-sized pieces.
2. In a large Dutch oven, warm of olive oil over medium-low heat. Add diced onions, chopped celery, and sliced carrots. Sauté for approximately 10 minutes until onions turn golden and vegetables soften. Introduce minced garlic and cook for an additional 30 seconds, releasing its aromatic essence.
3. Pour in chicken stock, crushed tomatoes with their liquid, finely chopped jalapeños, ground cumin, ground coriander, salt, and black pepper. Slice corn tortillas into thin 1.25-centimeter (0.5-inch) strips and incorporate them into the liquid mixture. Bring the soup to a rolling boil, then reduce heat and simmer for 25 minutes, allowing flavors to meld together.
4. Gently fold the previously shredded chicken into the simmering soup. Continue cooking for an additional 3-4 minutes to ensure the chicken is thoroughly heated. Taste and adjust seasonings as needed, adding more salt or pepper to enhance the flavor profile.
5. Serve the soup in warm bowls, garnishing with sliced fresh avocado, a generous dollop of sour cream, grated sharp cheddar cheese, and crispy broken tortilla chips as a delightful finishing touch.

Notes

• Final touches make magic happen with vibrant avocado, creamy sour cream, and sharp Cheddar cheese sprinkled just before serving.
• Slow simmering transforms tortilla strips into magical broth thickeners, creating a rich, hearty texture after 25 minutes.
• Warm chicken shreds more effortlessly and tenderly when pulled apart immediately after cooling slightly.
• Customize heat levels by reducing jalapeno quantity or removing seeds for a gentler soup experience.
• Homemade chicken stock elevates the entire dish, infusing deeper, more complex flavor profiles into every spoonful.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 150
• Sugar: 3g
• Sodium: 600mg
• Fat: 4g
• Saturated Fat: 2g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 20mg