Ina’s Mexican Chicken Soup… my version!

My version of Ina Garten’s MEXICAN CHICKEN SOUP

We all want to be remembered for something when we’re gone… I would like to be remembered as a great artist. Wait. I need to paint A LOT more before that can happen. OK… I would like to think that people will remember me for being a nice person, caring about others and that I was always willing to help. (People don’t always ask for help, so keep an eye out for a neighbor that looks like they may need assistance. It never hurts to ask. Sometimes people get frustrated because they want to do it themselves, but you never know, so just ask)! However, it wouldn’t be so bad to be remembered as a great cook, hee hee… I’m including a recipe that will KNOCK YOUR SOCKS OFF! This is my version of Ina Garten’s (Barefoot Contessa) Mexican Chicken soup. I’ve added a few things and slightly altered it. A recipe is merely a guide, add more of what you like and less of what you don’t (unless you’re baking, then it’s more of an exact science)…  Enjoy! Until tomorrow…

Mexican Chicken Soup (adapted from Ina Garten)

2-4 chicken breasts (with bone and skin, more or less depending on how much chicken you like, I use 2-3 large)

olive oil

salt and pepper

2 medium onions

2-3 stalks celery

1 bunch carrots with greens (cut off greens)

2 cloves garlic

2 1/2 quarts chicken stock (I like Kitchen Basics if not homemade)

1-28 oz can diced tomatoes

1-2 jalapeno peppers, minced, no seeds (unless you like HOT)

1 teaspoon cumin

6 white corn tortillas

1/2 bag frozen white sweet corn

1 can black beans rinsed and drained

Serve with: grated cheddar cheese, sour cream, tortilla chips crushed

Preheat oven to 350 degrees F. I put foil down on a baking sheet to make clean up easy. Place chicken on baking sheet skin side up. Drizzle with olive oil, rub it in. Sprinkle with salt and pepper. Bake 35-50 minutes or until done. Once cooled, pull off the skin and shred the meat. Set aside.

Heat 2-3 Tablespoons of olive oil in large pot or dutch oven. Add the onions, celery and carrots. Cook over medium low heat for 10 minutes or until onions just begin to brown. Add garlic and cook for 30 seconds. Add the chicken stock (start with 2 qts, then when it cooks down some, add more stock). Add tomatoes, jalapenos, cumin, black beans, salt and pepper. Cut the tortillas in half and then cut then into 1/2 inch strips, add to the soup. They will dissolve in the soup giving it a wonderful taste and aroma!. Bring the soup to a boil, then lower the heat and simmer at least 25 minutes. About 20-25 minutes before you are going to serve this soup add the frozen corn. About 5 – 10 minutes later add the shredded chicken and season to taste. Serve the hot soup with grated cheddar, a dallop of sour cream and a handful of crushed tortilla chips. This makes a big pot of soup and is great frozen and reheated!

Also see for my photo blog… Have a good day!


4 thoughts on “Ina’s Mexican Chicken Soup… my version!

  1. This soup looks really good! I have all the ingredients in the pantry, except for the tortillas. and I just bought chicken breasts at Fresh Market yesterday. Another reason to use the dutch oven. Can’t wait to try it. Thanks!


  2. Hey John, you will be thrilled, this is one tasty soup! I love the tortillas that kind of melt into it, when I first made this soup I thought something was wrong because they disappeared, ha ha… don’t forget the cheese, sour cream and tortillas to put on top! Let me know how you like it, this is one we make again and again! Take care!


    1. You’re the best. It was delish. Add what you like, don’t add what you don’t like. We used 1 jalapeño minced, no seeds or pith and it wasn’t hot at all. Used 2qts chicken broth (1 low sodium, 1 regular and added no salt because you can add tortilla chips on top and they have salt 😋)


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