Imed Shili Ina Garten Mexican Chicken Soup is made with chicken breasts, onions, celery, carrots, garlic, chicken stock, whole tomatoes, jalapeno peppers, ground cumin, ground coriander, fresh cilantro leaves (optional), and fresh white corn tortillas. This hearty Ina Garten Mexican Chicken Soup recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ina Garten Mexican Chicken Soup Ingredients
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 cups chopped onions (about 2 medium onions)
- 1 cup chopped celery (about 2 stalks)
- 2 cups chopped carrots (about 4 medium 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 cumin1 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
Ina Garten Mexican Chicken Soup Instructions
- Preheat the oven to 350°F (175°C).
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with kosher salt and freshly ground black pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat. Add the chopped onions, celery, and carrots. Cook for about 10 minutes, or until the onions start to brown.
- Add the chopped garlic and cook for an additional 30 seconds until fragrant.
- Stir in the chicken stock, crushed tomatoes with their puree, minced jalapenos, ground cumin, ground coriander, 1 tablespoon of kosher salt (adjust depending on the saltiness of your chicken stock), and 1 teaspoon of freshly ground black pepper. If using, add the chopped fresh cilantro leaves.
- Cut the tortillas in half, then cut them crosswise into 1/2-inch strips. Add the tortilla strips to the soup.
- Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
- Add the shredded chicken to the soup and season to taste with additional salt and pepper if needed.
- Serve the soup hot, topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Recipe Tips
- Homemade Chicken Stock: For the best flavor, consider using homemade chicken stock instead of store-bought. It adds a rich depth of flavor to the soup that elevates the dish.
- Roasting the Chicken: Roasting the chicken breasts with skin on adds extra flavor and moisture to the meat. It’s worth the extra step for a more flavorful soup.
- Toasting Spices: Toasting ground cumin and coriander seeds before adding them to the soup enhances their aroma and flavor. Simply heat them in a dry skillet over medium heat for a minute or two until fragrant.
How To Store Ina Garten Mexican Chicken Soup
Refrigerate: Cool the Ina Garten Mexican Chicken Soup completely. Then, either cover the pot with plastic wrap or transfer the soup to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the soup. First, let the soup cool completely. Then, transfer it to a freezer-safe container, leaving some space at the top for expansion. The soup can be frozen for up to 3 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Ina Garten Mexican Chicken Soup
On The Stove: Pour the leftover soup into a pot and heat over medium heat. Stir occasionally until the soup is hot all the way through, about 10-15 minutes.
In The Microwave: Place a portion of the soup in a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
In The Oven: Preheat the oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, or until it is hot all the way through.
What To Serve Ina Garten Mexican Chicken Soup
Ina Garten Mexican Chicken Soup pairs well with warm cornbread, a fresh green salad, steamed rice, and roasted vegetables. It also can be served alongside crusty bread, a side of guacamole, grilled corn, and a light coleslaw for better savoring of the meal.
Frequently Asked Questions
Can I use boneless, skinless chicken breasts instead of bone-in, skin-on?
Yes, you can use boneless, skinless chicken breasts. However, using bone-in, skin-on chicken breasts adds more flavor to the soup. If you use boneless, skinless chicken breasts, you might want to add a bit more seasoning to compensate.
How spicy is this soup with the jalapeno peppers?
The soup has a moderate level of spiciness. If you prefer a milder soup, you can reduce the number of jalapeno peppers or remove all the seeds and membranes. Conversely, if you like it spicier, you can leave some seeds in or add more jalapenos.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. Just reheat it on the stove or in the microwave when you’re ready to serve.
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Ina Garten Mexican Chicken Soup
Description
Ina Garten Mexican Chicken Soup is made with chicken breasts, onions, celery, carrots, garlic, chicken stock, whole tomatoes, jalapeno peppers, ground cumin, ground coriander, fresh cilantro leaves (optional), and fresh white corn tortillas. This hearty Ina Garten Mexican Chicken Soup recipe creates a delicious dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with kosher salt and freshly ground black pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
- Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium-low heat. Add the chopped onions, celery, and carrots. Cook for about 10 minutes, or until the onions start to brown.
- Add the chopped garlic and cook for an additional 30 seconds until fragrant.
- Stir in the chicken stock, crushed tomatoes with their puree, minced jalapenos, ground cumin, ground coriander, 1 tablespoon of kosher salt (adjust depending on the saltiness of your chicken stock), and 1 teaspoon of freshly ground black pepper. If using, add the chopped fresh cilantro leaves.
- Cut the tortillas in half, then cut them crosswise into 1/2-inch strips. Add the tortilla strips to the soup.
- Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
- Add the shredded chicken to the soup and season to taste with additional salt and pepper if needed.
- Serve the soup hot, topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Serving Size 6
Servings 6
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 80mg27%
- Sodium 800mg34%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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