Print Recipe

Ina’s Mexican Chicken Soup

• 4 split (2 whole) chicken breasts, bone in, skin on (For convenience and to save time, I opted for shredded chicken from a Rotisserie chicken I picked up at the grocery store. This worked wonderfully and cut down on prep time significantly, without sacrificing flavor.)
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (about 2 medium onions)
• 1 cup chopped celery (approximately 2 stalks)
• 2 cups chopped carrots (roughly 4 medium carrots)
• 4 large cloves garlic, finely chopped
• 2 1/2 quarts chicken stock, preferably homemade (While homemade is ideal, a good quality store-bought option like Swanson’s low sodium chicken broth is a fantastic and convenient alternative that still delivers great flavor and allows you to control the salt content.)
• 1 (28-ounce) can whole tomatoes in puree, crushed (I simply crushed the whole tomatoes with my hands for a rustic texture, but for an even quicker option, diced tomatoes would certainly work just as well here, providing a slightly different but equally delicious consistency.)
• 2 to 4 jalapeño peppers, seeded and minced (My local grocery store was out of jalapeños during my visit, so I successfully substituted a milder Anaheim pepper. If you prefer more heat, adjust the quantity of jalapeños to your liking, or add a pinch of cayenne pepper.)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional (but highly recommended for a burst of fresh flavor)
• 6 (6-inch) fresh white corn tortillas (I opted for whole wheat tortillas as a healthier alternative and found that only 2 were sufficient to add just the right amount of body and texture to the soup without making it too thick.)

1. Preheat your oven to 350 degrees F (175 degrees C). This step is for roasting the chicken if you’re not using pre-cooked shredded chicken.
2. If using raw chicken breasts, place them skin side up on a sturdy sheet pan. Drizzle generously with olive oil, then season liberally with kosher salt and freshly ground black pepper. Roast in the preheated oven for approximately 35 to 40 minutes, or until the chicken is thoroughly cooked through and tender. Once done, allow the chicken to cool enough to handle comfortably. Carefully discard the skin and bones, then shred the succulent meat into bite-sized pieces. Cover the shredded chicken and set it aside. (If using rotisserie chicken, simply shred the meat and skip this roasting step.)
3. Meanwhile, in a large, heavy-bottomed pot or a Dutch oven, heat 3 tablespoons of good olive oil over medium-low heat. Add the chopped onions, celery, and carrots to the pot. Sauté these aromatic vegetables gently for about 10 minutes, stirring occasionally, until the onions soften and begin to turn a light golden brown, releasing their sweet fragrances.
4. Stir in the minced garlic and cook for an additional 30 seconds, allowing its pungent aroma to bloom without browning. Be careful not to burn the garlic.
5. Pour in the chicken stock, adding depth to the base. Next, add the crushed tomatoes with their flavorful puree, the minced jalapeños (or Anaheim peppers), ground cumin, ground coriander, 1 tablespoon of salt (adjust this based on the saltiness of your chicken stock), and 1 teaspoon of freshly ground black pepper. If you’re using fresh cilantro, add half of it now to infuse the soup with its herbaceous notes.
6. Take the corn tortillas (or whole wheat tortillas, if using). Cut them in half, then slice them crosswise into thin 1/2-inch strips. Add these strips directly into the soup mixture.
7. Bring the soup to a robust boil, then immediately reduce the heat to low. Allow the soup to gently simmer for a full 25 minutes. This simmering time is crucial for all the flavors to meld beautifully and for the tortilla strips to soften and slightly thicken the broth.
8. Finally, stir in the reserved shredded chicken. Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or a pinch of cumin if desired. Serve the soup piping hot, garnished generously with your favorite toppings: creamy sliced avocado, a dollop of cool sour cream, a sprinkle of grated Cheddar cheese, and some crunchy broken tortilla chips. These garnishes not only add flavor and texture but also a vibrant visual appeal.

For serving: Complement your warm bowl of soup with creamy sliced avocado, a refreshing dollop of sour cream, a sprinkle of sharp grated Cheddar cheese, and crispy tortilla chips for an added crunch.

Tip: Elevate your soup experience by making your own healthier tortilla “chips” at home! Simply slice a whole wheat tortilla into thin strips. Lightly spray them with a non-stick cooking spray, then crisp them up in a hot non-stick skillet over medium heat until golden brown and crunchy. This offers a lighter, fresher alternative to store-bought chips.

This exceptional recipe comes from the culinary genius Ina Garten, featured in her beloved cookbook, “Barefoot Contessa at Home.” Her ability to create sophisticated yet approachable dishes shines through in every spoonful of this hearty soup.