Easy Ina Garten Mexican Chicken Soup Recipe That Warms The Soul

This hearty mexican chicken soup bursts with vibrant flavors that dance across your palate.

Familiar comfort meets zesty excitement in a warm, inviting bowl of culinary magic.

Home cooks adore how simple ingredients transform into something extraordinary with minimal effort.

Each spoonful promises a delightful journey through rich, complex seasonings and tender chicken.

Robust vegetables and carefully selected spices create a harmonious blend that warms you from the inside out.

What makes this soup truly special is its ability to balance heat, freshness, and depth of flavor.

Your dinner table will come alive with the aromas and colors of this delectable dish: Get ready to savor every satisfying bite.

Delight In The Spicy Warmth Of Ina Garten Mexican Chicken Soup

• Roast and Infuse Flavors: Oven-roasting chicken breasts with olive oil, salt, and pepper creates a deep, rich base that elevates the entire soup's taste profile, allowing each ingredient to develop complex, mouth-watering layers of flavor.
• Customize Your Comfort: The flexible recipe lets you adjust spice levels by adding more or fewer jalapeños, making it perfect for every palate from mild to fiery, while providing multiple garnish options like avocado, sour cream, and cheese to personalize each bowl.
• Quick and Nourishing Weeknight Dinner: With just over an hour of total cooking time, this one-pot Mexican chicken soup delivers a hearty, nutritious meal that's simple to prepare, packed with vegetables, and guaranteed to satisfy hungry families or provide comforting leftovers.
• Texture Adventure in Every Spoonful: Crispy tortilla strips, tender shredded chicken, and soft simmered vegetables create a delightful textural journey, ensuring each bite offers something different and exciting for your taste buds.

Essential Ingredients For Ina Garten Mexican Chicken Soup

• Chicken Breasts: Tender meat that forms the main protein of the soup, choose fresh and boneless for easy preparation.
• Chicken Stock: Rich liquid base that provides deep flavor and warmth to the soup, use low-sodium for better control of salt content.

• Onions, Celery, Carrots: Classic mirepoix combination that creates a flavorful foundation, fresh and crisp vegetables work best.
• Garlic: Adds robust and aromatic flavor to the soup, use fresh cloves for maximum taste.
• Jalapeños: Introduces spicy kick and Mexican-inspired heat, remove seeds for milder flavor.

• Olive Oil: Used for roasting chicken and sautéing vegetables, extra virgin provides better flavor.
• Salt and Pepper: Essential seasonings for enhancing overall taste, adjust according to preference.
• Cumin and Coriander: Signature Mexican spices that provide warm, earthy undertones.
• Tomatoes: Adds acidic brightness and depth to the soup, canned whole tomatoes with puree are convenient.
• Tortillas: Creates texture and traditional Mexican soup character, corn tortillas recommended.
• Cilantro: Optional fresh herb that provides bright, citrusy note.
• Avocado, Sour Cream, Cheddar Cheese, Tortilla Chips: Optional toppings for serving, add personal touch and additional texture.

How To Prepare Ina Garten Mexican Chicken Soup

Step 1: Prepare the Chicken

Preheat oven to 350°F (175°C). Place chicken breasts on a baking sheet. Drizzle with olive oil and generously season with salt and pepper. Roast for 35-40 minutes until fully cooked. Let cool completely.

Step 2: Shred the Chicken

Remove and discard chicken skin and bones. Shred the meat into bite-sized pieces and set aside.

Step 3: Sauté the Vegetables

• Chopped onions
• Diced celery
• Sliced carrots

Cook for 10-15 minutes until vegetables soften. Stir in minced garlic and cook for 1-2 minutes.

Step 4: Build the Soup Base

• Chicken stock
• Diced tomatoes with puree
• Chopped jalapeños
• Ground cumin
• Ground coriander
• Salt (adjust to taste)
• Black pepper (adjust to taste)

Bring to a boil, then reduce heat and simmer for 25 minutes.

Step 5: Add Tortilla Strips

Cut tortillas into thin strips and add to the simmering soup. Cook for an additional 5 minutes.

Step 6: Finish the Soup

Return shredded chicken to the pot. Sprinkle in fresh chopped cilantro if desired. Taste and adjust seasonings. Simmer until chicken is heated through.

Step 7: Serve and Garnish

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

Handy Advice For Ina Garten Mexican Chicken Soup

• Boost Flavor Gradually: Start with a gentle roast on chicken bones and skin, allowing deep, rich tastes to develop throughout the cooking process.
• Control Spice Wisely: Jalapeno peppers pack different heat levels, so add them cautiously and taste frequently to manage the soup's intensity.
• Balance Every Bite: Keep tasting and tweaking seasonings like salt, pepper, cumin, and coriander to create a harmonious flavor profile that sings.
• Personalize Your Bowl: Invite family and friends to transform their soup with vibrant toppings such as creamy avocado slices, tangy sour cream, sharp Cheddar cheese, and crunchy tortilla chips.
• Plan Ahead Smartly: Prepare the soup a day in advance, letting ingredients mingle and intensify, resulting in a more delicious and complex meal when reheated.

Preservation Tips For Ina Garten Mexican Chicken Soup

• Vacuum Seal: Extract maximum freshness by using a vacuum sealer for the soup. Press out all air before sealing to prevent freezer burn and maintain original flavor profiles. Mark containers with date and contents for easy tracking.
• Mason Jar Method: Layer soup carefully in wide-mouth mason jars, leaving one inch of headspace for liquid expansion. Seal tightly and store horizontally in freezer to maximize space efficiency. Glass containers prevent chemical leaching and preserve soup's authentic taste.
• Quick Portion Technique: Divide soup into individual serving sizes using silicone freezer trays or small plastic containers. Portion control allows faster thawing and reduces waste. Remove portions as needed without defrosting entire batch.

Innovative Twists On Ina Garten Mexican Chicken Soup

• Spicy Green Chile Chicken Soup: Replace jalapeños with roasted green chiles for a smoky, intense heat that transforms the soup's flavor profile. Use poblano peppers for additional depth and mild spiciness.
• Creamy Southwestern Chicken Soup: Stir in heavy cream or Greek yogurt at the end for a richer, more velvety texture. Add cream cheese to create a thicker, more luxurious soup that coats the palate.
• Vegetarian Hearty Bean Soup: Swap chicken with black beans and vegetable stock for a plant-based version. Add extra cumin and smoked paprika to enhance the soup's robust flavor and maintain the original recipe's complexity.
• Coconut Lime Chicken Soup: Incorporate coconut milk instead of some chicken stock for a tropical twist. Finish with fresh lime juice and zest to brighten the soup's overall taste and add a tangy freshness.

Parting Thoughts On Ina Garten Mexican Chicken Soup

Mexican Chicken Soup celebrates comfort with zesty southwestern flair.

Ina Garten’s masterpiece combines robust flavors and hearty ingredients for an unforgettable meal.

Roasted chicken melts into a richly spiced broth, creating depth and complexity.

Crisp tortilla strips add delightful texture while jalapeños provide gentle heat.

Cilantro and creamy toppings elevate each spoonful with freshness and dimension.

Signature ingredients dance together, promising warmth and satisfaction that will make this recipe a household favorite.

Readers who crave culinary adventure, share this delicious discovery with friends, comment below, and spread delectable soup love across social platforms.

Ina Garten Mexican Chicken Soup Recipe

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4.6 from 35 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Mexican Chicken Soup from Ina Garten delivers comfort and zest in one delightful bowl. Rich with tender chicken, aromatic spices, and fresh vegetables, this hearty soup promises warmth and satisfaction you will savor to the last spoonful.

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Ingredients

Scale 1x2x3x

Proteins:

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

Vegetables and Aromatics:

• 2 cups onions, chopped (2 onions)
• 2 cups carrots, chopped (4 carrots)
• 1 cup celery, chopped (2 stalks)
• 4 large garlic cloves, chopped
• 2 to 4 jalapeno peppers, seeded and minced

Liquids and Seasonings:

• 2.5 quarts (2.4 liters) chicken stock, preferably homemade
• 1 (28-ounce/794 grams) can whole tomatoes in puree, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• ¼ to ½ cup fresh cilantro leaves, chopped (optional)
• Good olive oil
• Kosher salt
• Freshly ground black pepper

Tortillas and Serving Extras:

• 6 (6-inch) fresh white corn tortillas
• Sliced avocado (for serving)
• Sour cream (for serving)
• Grated Cheddar cheese (for serving)
• Tortilla chips (for serving)

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Instructions

1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet with parchment paper.
2. Drizzle chicken breasts with extra virgin olive oil, then season comprehensively with kosher salt and freshly ground black pepper. Roast for 35 to 40 minutes until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
3. Allow the roasted chicken to cool completely, then remove and discard skin and bones. Carefully shred the meat into bite-sized pieces using two forks.
4. In a large Dutch oven or heavy-bottomed pot, warm 2 tablespoons of olive oil over medium heat. Add diced onions, chopped celery, and sliced carrots, sautéing until vegetables become tender and translucent, approximately 10 to 15 minutes.
5. Incorporate minced garlic and cook for an additional 1 to 2 minutes, stirring continuously to prevent burning.
6. Pour in low-sodium chicken stock, diced tomatoes with their juices, chopped jalapeños, ground cumin, ground coriander, salt, and black pepper. Bring the liquid to a vigorous boil, then reduce heat and simmer for 25 minutes.
7. Slice corn tortillas into thin strips and gently add them to the simmering soup. Continue cooking for 5 more minutes until tortillas soften slightly.
8. Reintroduce the shredded chicken to the pot and fold in fresh chopped cilantro. Taste and adjust seasonings as needed.
9. Ladle the hot soup into serving bowls and garnish with sliced avocado, dollops of sour cream, shredded cheddar cheese, and crispy tortilla chips on the side.

Notes

• Flavor Explosion Starts with Bones: Roasting chicken with skin and bones unlocks a treasure trove of rich, deep flavors that transform this soup from ordinary to extraordinary.
• Spice Detective Work: Jalapenos are wild cards in heat levels, so start conservatively and build intensity gradually to match your personal spice tolerance.
• Seasoning Symphony: Trust your taste buds as you cook, tweaking salt, pepper, cumin, and coriander until each spoonful sings with perfectly balanced flavors.
• Topping Adventure Bar: Invite everyone to become a soup artist by adding their favorite garnishes like creamy avocado slices, tangy sour cream, sharp Cheddar cheese, and crunchy tortilla chips.
• Time Magic for Taste: Letting this soup rest overnight allows flavors to dance and mingle, creating an even more delicious meal that tastes even better the next day.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner
• Method: Roasting, Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 300
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 20 g
• Cholesterol: 70 mg