Chicken soup has always been a great way to warm your bones and soul, and it can help you to recover from colds, the flu and even cancer. But the reason so many of us love it is that it tastes awesome. Today I am going to share with you an Ina Garten Mexican chicken soup recipe that is extremely delicious. This recipe is a little twist on the traditional Chicken Soup, adding a few Mexican flavors to make it even better.
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. Because it’s so easy to make, it can easily be updated with any new ingredients that you find in your fridge or pantry.
Ina Garten Mexican chicken soup is an old classic, and it’s great for all sorts of occasions. We love to make chicken soup for dinner, but we also love to make it for special occasions, like Christmas, Thanksgiving, or even a birthday! Ina Garten Mexican chicken soup is a great way to keep you healthy by building your immune system and cleansing your body.
How To Make Ina Garten Mexican Chicken Soup
Ina Garten Mexican chicken soup is a very popular soup in the southwestern United States, Mexico and Central America. You can make it the day before and have it for lunch or dinner. It is a recipe that can be made in any home. Just put all the ingredients in the slow cooker and enjoy the great taste. Every time you make it, you will be reminded of the home-cooked food taste.
It seems like chicken soup is one of the easiest foods to prepare. It’s a comforting, moist food that soothes the soul after a long day of work or study. But when it comes to cooking, it can sometimes be easy to get the recipe wrong or make something that tastes good but isn’t actually very good for you. Give it a try today!
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
Step By Step Instructions To Make Ina Garten Mexican Chicken Soup
Step 1
Preheat the oven to 350 degrees Fahrenheit. Place the chicken breasts on a sheet pan, skin side up.
Step 2
Sprinkle with salt and pepper, then rub with olive oil and roast for 35 to 40 minutes, until done.
Step 3
Discard the skin and bones from the chicken when it has cooled enough to handle. Cover the chicken and set it aside.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Season with salt and pepper and add the shredded chicken. Serve hot!
In Closing
We hope you enjoyed this recipe for Ina Garten Mexican chicken soup. This soup has savory, mouthwatering flavors that are sure to leave everyone asking for more. This chicken soup is sure to be a big hit with the whole family. This is not just a great recipe but Ina Garten’s Mexican chicken soup recipe is also a great way to recuperate from a cold. It will also help you if you’ve got a sore throat, as the ingredients will help you with that as well. If you enjoyed this recipe, please be sure to visit our blog again and share with your family and friends. Thank you, we hope you have a great day!
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Ina Garten Mexican Chicken Soup
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!
