Ina Garten Mexican Chicken Soup Recipe
The Ina Garten Mexican Chicken Soup Recipe is warm, hearty and full of bold flavor. It has tender chicken, fresh vegetables and gentle spices.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup canned black beans drained
- 1 cup corn kernels
- 1 can diced tomatoes 14 oz
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
Cook the Vegetables
- Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook until soft. Stir often to prevent burning.
Add Garlic and Spices
- Add minced garlic, cumin, chili powder, paprika, salt and pepper. Stir well. Cook for one minute until fragrant and blended.
Pour in Broth
- Add chicken broth to the pot. Stir gently. Bring the mixture to a light boil over medium heat.
Add Main Ingredients
- Add shredded chicken, black beans, corn and diced tomatoes. Stir everything together. Lower heat and let it simmer.
Simmer the Soup
- Let the soup cook for about 20 minutes. This allows the flavors to mix well. Stir occasionally.
Add Fresh Flavor
- Turn off the heat. Add lime juice and chopped cilantro. Stir gently to combine fresh flavors.
Taste and Adjust
- Taste the soup carefully. Add more salt or lime if needed. Adjust spices to your preference.
Serve Warm
- Ladle the soup into bowls. Serve hot with your favorite toppings or side dishes.
Notes
- Use homemade chicken broth for richer flavor.
- Shred chicken finely for better texture.
- Simmer gently, not rapidly.
- Add lime at the end for freshness.
- Taste before serving and adjust seasoning.