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Barefoot Contessa Mexican Chicken Soup Recipe

Barefoot Contessa Chicken Soup Photo

Barefoot Contessa Mexican Chicken Soup Recipe

Matt R.
Looking for a tasty Mexican chicken soup recipe? We recommend this one, courtesy of The Barefoot Contessa.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine Mexican
Servings 8 1 bowl
Calories 166.88 kcal


  • 4 Chicken Breast bone in, skin on
  • 3 Olive Oil
  • Kosher Salt for tasting
  • Black Pepper for tasting
  • 2 Onion
  • 1 Celery
  • 2 Carrot
  • 4 Garlic chopped
  • 2.5 Chicken Stock
  • 28 Tomato Puree
  • 2 Jalapeño seeded and minced
  • 1 Ground Cumin
  • 1 Coriander Seed
  • 0.25 Fresh Cilantro chopped and fresh, optional
  • 6 Corn Tortilla


  • Preheat the oven to 350.
  • Place the chicken breasts skin side up on a sheet pan and rub with olive oil; sprinkle with salt and pepper, and roast for 35 to 40 minutes.
  • When chicken has cooled down enough to touch, discard the skin and bones, and shred the meat. Cover and set aside.
  • Heat 3 tablespoons of olive oil in a large pot or a Dutch oven.
  • Add in onions, celery and carrots and cook over medium-low heat for 10 minutes.
  • Add in garlic and cook for 30 seconds.
  • Add in chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, a tablespoon of salt (depending on the saltiness of the chicken stock), a teaspoon of pepper, and cilantro.
  • Cut the tortillas in half and then cut them crosswise into half-inch strips. Add to the soup.
  • Bring the soup to a boil and lower the heat and let simmer for 25 minutes.
  • Mix in the shredded chicken and season to taste.
  • Serve hot.


Calories: 166.88kcalCarbohydrates: 15.31gProtein: 5.19gFat: 6.44gSaturated Fat: 0.38gSodium: 62.22mgFiber: 1.38gSugar: 7g
Keyword Barefoot Contessa, Chicken, Chicken Breasts, Food Network, Freezer Meals, Mexican, Soups
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