dhouha bakhouch The ingredients for Ina Garten Mexican Chicken Soup include fresh cilantro, maize, tomatoes, onions, jalapeños, and tender shredded chicken. This soup is bright and brothy, with a soothing texture and a hint of spice and zest. Its vibrant, rustic ingredients and strong, Mexican-inspired flavors give it its moniker. Incredibly comfortable and fulfilling.
Ingredients:
- Shred 2 cooked chicken breasts.
- Dice 1 large onion.
- Chop 1 jalapeño, seeded.
- Mince 3 garlic cloves.
- Pour in 6 cups chicken stock.
- Add 1 (28-ounce) can crushed tomatoes.
- Toss in 1 cup frozen corn.
- Sprinkle 1 teaspoon ground cumin.
- Squeeze 2 tablespoons fresh lime juice.
- Season with 1 teaspoon salt.
- Grind in ½ teaspoon black pepper.
- Chop ½ cup fresh cilantro leaves.
How To Make Ina Garten Mexican Chicken Soup
- In a big pot, first heat the olive oil over medium heat.
- After that, cook the chopped onions for about five minutes, or until they are tender.
- Add the carrots, jalapeño, and garlic, and simmer for three more minutes.
- Add salt, pepper, chili powder, and cumin. For the spices to blossom, stir.
- Add the crushed tomatoes and chicken stock, then bring to a mild boil.
- Add the corn and chicken shreds after that.
- After lowering the heat, simmer it for 20 minutes.
- Add the chopped cilantro and lime juice last.
- Before serving, taste, adjust the spice, and allow to cool somewhat.
- Serve warm, perhaps topped with avocado or tortilla strips.
Ina Garten Mexican Chicken Soup Recipe Tips:
- Twist of Creamy Mexican Chicken Soup. Make a silky, creamy cup of delicious Mexican chicken soup by following Ina Garten’s recipe. Begin by following the procedures in the original recipe. Add ½ cup heavy cream and ½ cup sour cream to the boiling stock. In addition to adding a beautiful texture, this rich ingredient softens the heat. In the meanwhile, cut back on the lime to offset the creaminess. For added freshness, scatter slices of avocado and chopped cilantro on top.
- Corn and Roasted Tomato Mexican Chicken Soup. Roast important components before cooking to add a rustic, smokey richness. Use the broiler to lightly brown the frozen corn and canned crushed tomatoes. In the meantime, as before, sauté the jalapeño, garlic, and onions in olive oil. For an additional flavor boost, add the corn and roasted tomatoes to the stock.
- Mexican Chicken Soup with Rice and Avocado. By adding cooked rice to the soup, you can make it heartier and more filling. Stir in 1 cup of cooked brown or white rice in the final 5 minutes of cooking. This thickens and satisfies every spoonful. Add chopped avocado and a squeeze of fresh lime juice to the top of each bowl. While the rice absorbs all of the savory broth, the creamy avocado balances the heat. This healthy twist is well-balanced and ideal for cold nights.
How To Store & Reheat Leftovers?
- 📦In The Fridge: Cool the soup completely first. Then, transfer it into airtight containers. Refrigerate for up to 4 days safely.
- ❄️ In The Freezer: Let the soup cool fully. Pour into freezer-safe containers, leaving space. Freeze for up to 3 months maximum.
- 🔥 To Reheat: Reheat on the stovetop over medium heat until hot. Stir occasionally for even warming. Avoid boiling after reheating.
Ina Garten Mexican Chicken Soup Recipe Nutrition Facts
This hearty soup delivers around 275 calories per serving.
Each serving holds about 22 grams of protein from tender shredded chicken breasts.
You’ll get roughly 10 grams of fat thanks to chicken and olive oil.
Carbohydrates reach around 18 grams per bowl, mostly from corn, tomatoes, and onions.
Fiber lands at a satisfying 4 grams, boosted by corn and fresh vegetables.
Expect around 850 milligrams of sodium per serving from stock, salt, and seasoning.
Each serving adds about 5 grams of sugar from naturally sweet vegetables.
You’ll get around 25 milligrams of Vitamin C from tomatoes, lime, jalapeño, and cilantro.
Vitamin A content hovers near 950 IU, mainly from tomatoes and corn.
There’s roughly 35 milligrams of calcium from vegetables and broth ingredients.
Each bowl serves up about 2 milligrams of iron, mainly from chicken and cumin.
This soup provides 300 milligrams of potassium from tomatoes, chicken, and fresh lime juice.
Try More Recipes:
- Ina Garten Wild Rice Salad
- Ina Garten Lemon Blueberry Bread
- Ina Garten Fennel Orange Salad
- Ina Garten Barefoot Contessa Curry Chicken Salad
Ina Garten Mexican Chicken Soup
Description
The ingredients for Ina Garten Mexican Chicken Soup include fresh cilantro, maize, tomatoes, onions, jalapeños, and tender shredded chicken. This soup is bright and brothy, with a soothing texture and a hint of spice and zest. Its vibrant, rustic ingredients and strong, Mexican-inspired flavors give it its moniker. Incredibly comfortable and fulfilling.
Ingredients
Instructions
- In a big pot, first heat the olive oil over medium heat.
- After that, cook the chopped onions for about five minutes, or until they are tender.
- Add the carrots, jalapeño, and garlic, and simmer for three more minutes.
- Add salt, pepper, chili powder, and cumin. For the spices to blossom, stir.
- Add the crushed tomatoes and chicken stock, then bring to a mild boil.
- Add the corn and chicken shreds after that.
- After lowering the heat, simmer it for 20 minutes.
- Add the chopped cilantro and lime juice last.
- Before serving, taste, adjust the spice, and allow to cool somewhat.
- Serve warm, perhaps topped with avocado or tortilla strips.
Ina Garten Mexican Chicken Soup
