Mexican chicken soup from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 34) by Ina Garten

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Notes about this recipe

  • grace_0z2loi on April 29, 2026

    I used ~4 cups of tortilla chips instead of the tortillas and just didn’t add salt until the end.

  • ginger2212 on October 18, 2022

    We love this version of mexican chicken soup! There are other, more authentic recipes out there but every time I make this - it's a hit with everyone and makes a lot.

  • anya_sf on June 09, 2019

    I prepared the soup a day ahead (except the tortillas), storing the chicken separately. I also added a can of black beans. The soup was pretty good, but there are better recipes out there. I'd increase the cumin and coriander and add fresh cilantro.

  • chawkins on July 12, 2017

    Made the stock with the carcass of a chicken that I harvested the breast and the legs, the carcass from a Rick Bayless roadside chicken and the tips from three dozen wings. Both carcasses still had a lot of meat attached, so I did not roast the chicken breasts. Used three jalapeños and it was not spicy. The tortillas thickened the soup a bit. All in all, a very good tasting soup with avocado and cheese added.

  • ksg518 on February 27, 2017

    This is a good basic Mexican chicken soup recipe. Ina calls for roasting chicken breasts to use in the soup. I just used the remains of a roasted chicken so the amount of chicken was probably somewhat less than if I made the recipe exactly, which was fine with me. It also meant the soup was ready in less than an hour. I wasn't sure about adding the tortillas to the soup but I ended up liking it. For what it's worth, the soup looks nothing like the picture here.

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