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Mexican Chicken Soup

Another winning recipe from the Barefoot Contessa: Mexican Chicken Soup. This recipe was originally published in Ina Garten’s Barefoot Contessa at Home.  Its the perfect soup for a cold late November day, where here in the southern ‘burbs of Boston we had icy rain most of the day. Since there are only 2 of us, I opted to cut her recipe in half and also used a bit more of some of the spices.  We still have a ton left over. But, we loved this soup and it will make a great lunch tomorrow.


The soup is mildly spicy with juicy shreds of chicken and chunks of veggies mingled amongst bits of white corn tortilla. I topped each bowl off with chopped cilantro and some avocado. The soup was very easy to make and will be part of the MangoHouse’s dinner rotation from now on.

A big thank you to Judy from Judy’s Gross Eats for selecting this recipe for Barefoot Bloggers. Stop by her blog to read about her experiences making this fabulous soup.

Mexican Chicken Soup (adapted from the Barefoot Contessa)

yields 3-4 servings


  • 1 split (1 whole) chicken breast, bone in, skin on
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cups chopped onions (1 onions)
  • 1/2 cup chopped celery (1 stalk)
  • 1 cup chopped carrots
  • 2 large cloves garlic, chopped
  • 1 1/4 quarts chicken stock, preferably homemade
  • 1 15 oz. can crushed tomatoes
  • 2 jalapeno peppers, seeded and minced
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground coriander seed
  • 1/4 cup chopped fresh cilantro leaves, optional
  • 3 (6-inch) fresh white corn tortillas


For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Preheat the oven to 350 degrees F.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 1 1/2 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1/2 tablespoon salt (depending on the saltiness of the chicken stock), 1/2 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.


Comments on: "Mexican Chicken Soup" (1)

  1. […] been on a bit of a soup kick the past few months as evidenced by the Roasted Butternut Squash Soup, Mexican Chicken Soup, Turkey and White Bean Chili, Ranchero Beef Stew, and Hungarian Beef & Potato Soup that […]

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