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Ina Garten Mexican Chicken Soup

There is no reason why you shouldn’t be able to recreate Mexican chicken soup in your own home for a fraction of the price if you follow a few simple steps. The soup is one that you will frequently find on menus. The basis of this delectable soup is comprised of a few canned ingredients and a few seasonings that may be found in a pantry.

Mexican chicken soup
Ina Garten Mexican Chicken Soup

Ina Garten Mexican Chicken Soup Ingredients

  • Olive Oil. Olive oil of high quality should be used for sautéing the vegetables to bring out their full potential taste.
  • Onion, Celery, And Carrots. A basic combination of fragrant ingredients that gets many soups off to a good start. Vidalia onions are my favorite, although yellow onions would do in a pinch.
  • Tomatoes. Along with the liquids, we’re going to be utilizing chopped tomatoes. Because they are canned at the pinnacle of their ripeness, this dish may be made at any time of the year.
  • Chicken Broth. To give the soup a more complex flavor.
  • Corn And Black Beans. For dishes with a Mexican flavor, I always have multiple cans of each of these ingredients stashed away in my cupboard.
  • Seasoning. Garlic powder, ground cumin, and chili powder are all components of the handmade spice blend that I make. Cayenne pepper is not required at all, but I think that adding just a touch gives the dish a pleasant zing.
  • Chicken. We’re going to be using boneless chicken breasts without the skin.

Best Toppings For Mexican Chicken Soup

  • I adore a bowl of soup to which I may add various toppings. It’s a fantastic approach to give everyone the opportunity to personalize their dinner exactly how they want it, and it works especially well if you serve the components in separate bowls.
  • When I want a bright and fresh burst of flavor, my go-to ingredients are freshly squeezed lime juice, cilantro, and avocado.
  • In addition, a dollop of sour cream or plain Greek yogurt may be added for richness; tortilla strips can be included for crunch, and cheese can be used for even more flavor. You may try cotija or a shredded Tex-Mex combination.

How To Make Ina Garten Mexican Chicken Soup

  • In a large soup pot over medium-high heat, combine the oil, onion, celery, and carrots. Cook for 5-7 minutes (light browning adds more flavor).
  • In the saucepan, include chopped tomatoes, chicken broth, corn, black beans, garlic powder, cumin, chili powder, cayenne pepper, and chicken breasts. Stir it, then turn the heat up to high and bring it to a boil. Reduce the heat to low, cover the pot with a lid that is slightly ajar, and simmer for 20 minutes, or until the chicken is cooked through.
  • Remove the chicken from the saucepan, chop it up/shred it, and return it to the pot.
  • Season the soup with salt and pepper to taste. Before serving, I recommend adding a large squeeze of fresh lime juice and a handful of chopped cilantro to the soup, but this is optional. Serve and top each dish with any additional toppings as desired (tortilla strips, sour cream, cheese, etc.).

What To Serve With Mexican Chicken Soup?

Ensure that you serve this Mexican chicken soup with the toppings that were discussed before. It would be a perfect meal for your family if you also served some guacamole prepared in the style of a restaurant, along with some tortilla chips for everyone to share.

Try some black bean corn avocado salad with rice the next time you have a taste for a salad. In addition to that, one of my favorite things to do is to combine some mixed greens with a chipotle cilantro lime ranch dressing.

The following are some other possibilities for serving:

  • Quesadilla
  • Mexican Rice
  • Corn and Onion Salad
  • Chips and Salsa
  • Baked Cheese Taquitos
  • Nachos
  • Polenta Fries
  • Jicama Salad
Ina Garten Mexican Chicken Soup
Ina Garten Mexican Chicken Soup

How To Store Mexican Chicken Soup?

  • In The Fridge. Allow this Mexican chicken soup to cool to room temperature before transferring it to an airtight container. Cover the container and place it in the refrigerator for up to four days. This step is necessary whether you plan to make this soup in advance or you find yourself with leftovers.
  • In The Freezer. This Mexican chicken soup may be stored in the freezer for up to three months as long as it is divided into individual servings and allowed to cool completely before being placed in the freezer.
  • To Reheat. You may reheat your Mexican chicken soup in a pot over low heat until it is completely warmed through, or you can reheat it in the microwave on high for brief intervals.

Some Recipe Tips

  • You may use chicken thighs for chicken breasts because they are more forgiving and less prone to become dry than the breasts. Depending on their size, I would most likely employ four to six of them.
  • Because chicken may quickly shift from being undercooked to being overdone, it is important to monitor its doneness with a meat thermometer that provides fast readings.
  • If you wish to use previously cooked chicken or chicken from a rotisserie, just toss it in during the final five to ten minutes of cooking time so that it doesn’t get too dry and is heated all the way through.
  • If you want a dish with a more robust taste, you might use fire-roasted diced tomatoes for the regular ones.
  • You can substitute tomato sauce or crushed tomatoes for the diced tomatoes if you do not want bits of tomato in your dish. Even so, the consistency of the soup will be somewhat altered. Or use small chopped tomatoes.
  • Do you want this soup to have a kick? You may add some cayenne pepper, starting with a quarter of a teaspoon and building up from there, or you can add some chopped chipotle chile peppers and a tablespoon or so of adobo sauce for a smokey flavor and a little bit of heat.

Ina Garten Mexican Chicken Soup Nutrition Facts

Amount Per Serving

  • Calories 265
  • Total Fat 5.8g
  • Saturated Fat 1.8g
  • Cholesterol 56mg
  • Sodium 974mg
  • Total Carbohydrate 34g
  • Dietary Fiber 8g
  • Sugars 8g
  • Protein 22g
  • Vitamin A 21%
  • Vitamin C 20%
  • Calcium 14%
  • Iron 23%

Ina Garten Mexican Chicken Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesRest time: minutesTotal time: 45 minutesServings:6 servingsCalories:265 kcal Best Season:Available

Description

This recipe for Mexican chicken soup from Ina Garten is really simple to make and brimming with bright, vibrant ingredients. To turn it into a delicious supper, pile on all of your preferred toppings and fillings.

Ingredients

Instructions

  1. In a large soup pot over medium-high heat, combine the oil, onion, celery, and carrots. Cook for 5-7 minutes (light browning adds more flavor).
  2. In the saucepan, include chopped tomatoes, chicken broth, corn, black beans, garlic powder, cumin, chili powder, cayenne pepper, and chicken breasts.
  3. Stir it, then turn the heat up to high and bring it to a boil. Reduce the heat to low, cover the pot with a lid that is slightly ajar, and simmer for 20 minutes, or until the chicken is cooked through.
  4. Remove the chicken from the saucepan, chop it up/shred it, and return it to the pot.
    Season the soup with salt and pepper to taste.
  5. Before serving, I recommend adding a large squeeze of fresh lime juice and a handful of chopped cilantro to the soup, but this is optional. Serve and top each dish with any additional toppings as desired (tortilla strips, sour cream, cheese, etc.).

Notes

  • You may use chicken thighs for chicken breasts because they are more forgiving and less prone to become dry than the breasts. Depending on their size, I would most likely employ four to six of them.
  • Because chicken may quickly shift from being undercooked to being overdone, it is important to monitor its doneness with a meat thermometer that provides fast readings.
  • If you wish to use previously cooked chicken or chicken from a rotisserie, just toss it in during the final five to ten minutes of cooking time so that it doesn’t get too dry and is heated all the way through.
  • If you want a dish with a more robust taste, you might use fire-roasted diced tomatoes for the regular ones.
  • You can substitute tomato sauce or crushed tomatoes for the diced tomatoes if you do not want bits of tomato in your dish. Even so, the consistency of the soup will be somewhat altered. Or use small chopped tomatoes.
  • Do you want this soup to have a kick? You may add some cayenne pepper, starting with a quarter of a teaspoon and building up from there, or you can add some chopped chipotle chile peppers and a tablespoon or so of adobo sauce for a smokey flavor and a little bit of heat.
Keywords:Ina Garten Mexican Chicken Soup, Mexican Chicken Soup
Nutrition Facts

Servings 6


Amount Per Serving
Calories 265
% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.8g9%
Cholesterol 56mg19%
Sodium 974mg41%
Total Carbohydrate 34g12%
Dietary Fiber 8g32%
Sugars 8g
Protein 22g44%

Vitamin A 21 IU
Vitamin C 20 mg
Calcium 14 mg
Iron 23 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.