Description
Ina Garten’s Mexican chicken soup delivers robust Southwestern flavors in a hearty bowl packed with tender chicken, zesty spices, and fresh vegetables. Home cooks can easily prepare this comforting dish that brings warmth and soulful Mexican culinary traditions to dinner tables.
Ingredients
Scale
- 4 split (2 whole) chicken breasts, bone in, skin on
- 2 cups chopped yellow onions (approx. 2 onions)
- 2 cups chopped carrots (approx. 4 carrots)
- 1 cup chopped celery (approx. 2 stalks)
- 4 large garlic cloves, chopped
- 2 to 4 jalapeno peppers, seeded and minced
- 2.5 L (84.5 fl oz) chicken stock (preferably homemade)
- 800 g (28.2 oz) can whole tomatoes in puree, crushed
- 3 tbsps olive oil
- 6 fresh white corn tortillas
- 1 tsp ground cumin
- 1 tsp ground coriander
- 25 g to 50 g (0.9 to 1.8 oz) fresh coriander (optional), chopped
- kosher salt and freshly ground black pepper, to taste
Instructions
- Roasting Chicken: Preheat oven to 180°C (350°F). Position chicken breasts on sheet pan, drizzle with olive oil, season with salt and pepper. Roast 35-40 minutes until internal temperature reaches 74°C (165°F). Cool slightly, discard skin and bones, then shred meat into bite-sized pieces.
- Vegetable Foundation: Heat olive oil in Dutch oven over medium-low heat. Sauté onions, celery, and carrots for 10 minutes until golden and tender. Add garlic, cooking briefly to release aromatic notes.
- Liquid and Seasoning Fusion: Combine chicken stock, crushed tomatoes, jalapeños, cumin, coriander, salt, and pepper. Slice corn tortillas into thin strips, mixing into liquid. Bring to boil, then simmer 25 minutes, allowing flavors to develop and meld.
- Chicken Integration and Final Preparation: Incorporate shredded chicken into simmering soup, heating for 3-4 minutes. Adjust seasonings to taste, ensuring balanced flavor profile.
- Serving and Garnishing: Ladle soup into warm bowls. Top with fresh avocado slices, sour cream, sharp cheddar cheese, and crispy tortilla chips for a vibrant and textural finish.
Notes
- Chicken Prep Tip: Roasting chicken with skin ensures moisture and deeper flavor, so don’t skip this step for optimal taste and tenderness.
- Vegetable Sautéing Technique: Cooking onions, celery, and carrots slowly develops a rich, sweet base that enhances the soup’s overall depth and complexity.
- Tortilla Strip Hack: Corn tortilla strips thicken the soup naturally while adding authentic Mexican texture, replacing traditional flour-based thickeners.
- Garnish Strategy: Layer fresh toppings like avocado, sour cream, cheese, and tortilla chips just before serving to maintain crisp textures and vibrant temperatures.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 70 mg