Anabelle Mclean Ina Garten’s Mexican Chicken Soup is a vibrant and flavorful dish that combines tender shredded chicken, fresh vegetables, and a rich, spiced broth. Topped with classic garnishes like avocado, tortilla strips, and cheese, this soup is hearty enough for a meal and packed with Mexican-inspired flavors.
What is Ina Garten Mexican Chicken Soup?
Mexican Chicken Soup is a flavorful, slightly spicy soup that features shredded chicken, tomatoes, bell peppers, and onions in a broth seasoned with cumin and chili powder. Ina Garten’s version elevates this comforting classic with fresh ingredients and customizable toppings for a dish that’s as fun to eat as it is delicious.
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Reasons to Try Ina Garten Mexican Chicken Soup
- Full of Flavor: Spices and fresh toppings create a bold and balanced dish.
- Nutritious and Filling: High in protein, packed with vegetables, and satisfying.
- Customizable: Add your favorite garnishes or adjust the spice level.
- Great for Meal Prep: Tastes even better the next day and freezes well.
Ingredients Needed to Make Ina Garten Mexican Chicken Soup
- Boneless, skinless chicken breasts – 2 pounds
- Chicken stock – 8 cups
- Olive oil – 2 tbsp
- Yellow onion – 1 large, diced
- Garlic – 4 cloves, minced
- Red bell pepper – 1, diced
- Yellow bell pepper – 1, diced
- Carrots – 2, peeled and diced
- Canned diced tomatoes – 1 (14-ounce) can, with juice
- Cumin – 1 tsp
- Chili powder – 1 tsp
- Salt and freshly ground black pepper – to taste
- Lime juice – 2 tbsp, freshly squeezed
- Optional garnishes: Avocado slices, shredded cheddar or Monterey Jack cheese, tortilla strips, chopped cilantro, sour cream
Instructions to Prepare Ina Garten Mexican Chicken Soup
- Cook the Chicken: Place the chicken breasts in a large pot and cover with chicken stock. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to cool slightly. Shred the chicken using two forks. Reserve the stock.
- Sauté the Vegetables: In the same pot, heat olive oil over medium heat. Add the diced onion, garlic, bell peppers, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add Seasonings and Tomatoes: Stir in the cumin, chili powder, salt, and pepper. Add the diced tomatoes with their juice and cook for 2-3 minutes.
- Combine Ingredients: Pour the reserved chicken stock back into the pot. Bring to a simmer and add the shredded chicken. Cook for 10-15 minutes to allow the flavors to meld.
- Finish with Lime Juice: Stir in freshly squeezed lime juice and adjust seasoning as needed.
- Garnish and Serve: Ladle the soup into bowls and top with your favorite garnishes like avocado, tortilla strips, cheese, and cilantro. Serve hot with lime wedges on the side.
What Goes Well With Ina Garten Mexican Chicken Soup
- Cornbread: A slightly sweet and hearty side dish.
- Mexican Rice: A flavorful complement to the soup.
- Guacamole and Chips: Adds creamy and crunchy textures.
- Fresh Salad: A simple green salad balances the richness of the soup.
Key Tips for Making Ina Garten Mexican Chicken Soup
- Use Fresh Chicken Stock: High-quality stock enhances the depth of flavor.
- Adjust the Heat: Add diced jalapeños or a dash of hot sauce for more spice.
- Prepare Garnishes in Advance: Have toppings ready for easy serving.
- Make It Thicker: Blend a portion of the soup for a heartier texture.
- Don’t Overcook the Chicken: Simmer just until tender to avoid dryness.
Creative Variations of Ina Garten Mexican Chicken Soup
- Make It Vegetarian: Replace chicken with black beans or chickpeas and use vegetable stock.
- Add Corn: Fresh or frozen corn kernels add sweetness and texture.
- Include Rice or Quinoa: Stir in cooked rice or quinoa for extra heartiness.
- Top with Pico de Gallo: A fresh salsa adds brightness and crunch.
- Use Rotisserie Chicken: Save time by using pre-cooked chicken.
Storage Guidelines for Ina Garten Mexican Chicken Soup
- Refrigerate Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for Later: Cool completely and freeze in portion-sized containers for up to 3 months.
- Reheat Gently: Warm on the stovetop over medium heat, stirring occasionally.
Nutrition Value
- Calories: ~250 per serving (without toppings)
- Protein: 28g
- Carbohydrates: 12g
- Fats: 8g
- Fiber: 3g
- Vitamin C: ~35% of the daily value
- Iron: ~10% of the daily value
Wrapping Up
Ina Garten’s Mexican Chicken Soup is a delightful blend of bold flavors and hearty textures. Perfect for a weeknight dinner or meal prep, this soup is as versatile as it is delicious. Customize it with your favorite toppings, and enjoy a bowl of comfort with a spicy twist!
More Ina Garten Recipes
- Ina Garten Potato Au Gratin
- Ina Garten Cream Of Asparagus Soup
- Ina Garten Tomato Gratin
- Ina Garten Tuscan White Bean Soup
Ina Garten Mexican Chicken Soup Recipe
Mexican Chicken Soup is a flavorful, slightly spicy soup that features shredded chicken, tomatoes, bell peppers, and onions in a broth seasoned with cumin and chili powder. Ina Garten’s version elevates this comforting classic with fresh ingredients and customizable toppings for a dish that’s as fun to eat as it is delicious.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
- Boneless, skinless chicken breasts – 2 pounds
- Chicken stock – 8 cups
- Olive oil – 2 tbsp
- Yellow onion – 1 large, diced
- Garlic – 4 cloves, minced
- Red bell pepper – 1, diced
- Yellow bell pepper – 1, diced
- Carrots – 2, peeled and diced
- Canned diced tomatoes – 1 (14-ounce) can, with juice
- Cumin – 1 tsp
- Chili powder – 1 tsp
- Salt and freshly ground black pepper – to taste
- Lime juice – 2 tbsp, freshly squeezed
- Optional garnishes: Avocado slices, shredded cheddar or Monterey Jack cheese, tortilla strips, chopped cilantro, sour cream
Instructions
- Cook the Chicken: Place the chicken breasts in a large pot and cover with chicken stock. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the stock and set aside to cool slightly. Shred the chicken using two forks. Reserve the stock.
- Sauté the Vegetables: In the same pot, heat olive oil over medium heat. Add the diced onion, garlic, bell peppers, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened.
- Add Seasonings and Tomatoes: Stir in the cumin, chili powder, salt, and pepper. Add the diced tomatoes with their juice and cook for 2-3 minutes.
- Combine Ingredients: Pour the reserved chicken stock back into the pot. Bring to a simmer and add the shredded chicken. Cook for 10-15 minutes to allow the flavors to meld.
- Finish with Lime Juice: Stir in freshly squeezed lime juice and adjust seasoning as needed.
- Garnish and Serve: Ladle the soup into bowls and top with your favorite garnishes like avocado, tortilla strips, cheese, and cilantro. Serve hot with lime wedges on the side.
