Ina Garten Mexican Chicken Soup
Ina Garten Mexican chicken soup is a delicious, simple recipe that can be made at home. It's a perfect meal to make when you're feeling a bit under the weather. It also makes a great side dish for a Mexican feast.
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Soup
Cuisine Mexican
Servings 6
Calories 156 kcal
- 4 split (2 whole) chicken breasts (bone-in and skin on)
- Olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 2 cups onions (chopped)
- 1 cup celery (chopped)
- 2 cups carrots (chopped)
- 4 large garlic cloves (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 cumin
- 1 teaspoon ground coriander seed
- 1/4 to 1/2 cup chopped fresh cilantro leaves (optional)
- 6 (6-inch) fresh white corn tortillas
Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts on a sheet pan, skin side up.
Sprinkle with salt and pepper, then rub with olive oil and roast for 35 to 40 minutes, until done.
Discard the skin and bones from the chicken when it has cooled enough to handle. Cover the chicken and set it aside.
In a Dutch oven or large pot, heat 3 tablespoons of olive oil. Cook the onions, celery, and carrots over medium-low heat for 10 minutes, or until they have started to brown.
Stir in the garlic and cook for 30 seconds. Add chicken stock, tomatoes with their puree, cumin, jalapenos, coriander, 1 tablespoon of salt, 1 teaspoon of pepper, and cilantro, if using.
Cut the tortillas in half, then crosswise into 1/2-inch strips and add to the soup. Stir the soup until it comes to a boil, then reduce the heat and simmer for 25 minutes.
Season with salt and pepper and add the shredded chicken. Serve hot!
Calories: 156kcal
Keyword Ina Garten Mexican Chicken Soup