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.
Ingredients
Scale
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)
Instructions
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet with parchment paper.
- 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).
- 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.
- 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.
- Incorporate minced garlic and cook for an additional 1 to 2 minutes, stirring continuously to prevent burning.
- 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.
- Slice corn tortillas into thin strips and gently add them to the simmering soup. Continue cooking for 5 more minutes until tortillas soften slightly.
- Reintroduce the shredded chicken to the pot and fold in fresh chopped cilantro. Taste and adjust seasonings as needed.
- 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