Description
Ina Garten’s Mexican chicken soup blends zesty flavors with hearty ingredients for a comforting meal. Tangy cilantro, rich broth, and tender chicken create a warming dish you’ll crave during chilly evenings.
Ingredients
Scale
- 4 chicken breasts (bone in, skin on, 2 whole)
- 2.5 quarts/2.4 liters chicken stock (preferably homemade)
- 2 cups/480 ml onions (chopped, 2 onions)
- 2 cups/480 ml carrots (chopped, 4 carrots)
- 1 (28 oz/794 g) can whole tomatoes in puree (crushed)
- 1 cup/240 ml celery (chopped, 2 stalks)
- 4 large garlic cloves (chopped)
- 2–4 jalapeno peppers (seeded and minced)
- 6 (6-inch) fresh white corn tortillas
- 1 tsp ground cumin
- 1 tsp ground coriander seed
- ¼ to ½ cup/60-120 ml fresh cilantro leaves (chopped, optional)
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- Sliced avocado (for serving)
- Sour cream (for serving)
- Grated Cheddar cheese (for serving)
- Tortilla chips (for serving)
Instructions
- Roast Chicken: Preheat oven to 350°F. Drizzle chicken breasts with olive oil, season with salt and pepper. Roast for 35-40 minutes until internal temperature reaches 165°F. Cool, then shred meat, discarding skin and bones.
- Sauté Vegetables: In a Dutch oven, heat olive oil over medium heat. Sauté onions, celery, and carrots until tender, about 10-15 minutes. Add garlic and cook for 1-2 minutes, stirring to prevent burning.
- Build Soup Base: Add chicken stock, tomatoes, jalapeños, cumin, coriander, salt, and pepper. Bring to a boil, then simmer for 25 minutes.
- Incorporate Tortillas: Slice corn tortillas into strips and add to simmering soup. Cook for 5 minutes until tortillas soften slightly.
- Finish and Serve: Reintroduce shredded chicken and fold in fresh cilantro. Adjust seasonings to taste. Ladle into bowls and garnish with avocado, sour cream, cheddar cheese, and crispy tortilla chips.
Notes
- Roast Chicken Perfectly: Use a meat thermometer to ensure chicken reaches exactly 165°F for juicy, safe meat without overcooking.
- Veggie Sauté Secret: Cook onions, celery, and carrots slowly to develop deep, sweet flavor base that enhances overall soup complexity.
- Spice Balance Tip: Toast ground cumin and coriander briefly in the pot before adding liquids to release their aromatic oils and intensify flavor profile.
- Tortilla Texture Trick: Cut corn tortilla strips uniformly and add them late in cooking to prevent becoming mushy while maintaining slight chewiness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner
- Method: Roasting, Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 320
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 70 mg