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Ina Garten Mexican Chicken Soup

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 156 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 156kcal
Keyword Ina Garten Mexican Chicken Soup
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