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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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