Mexican Chicken And Vegetable Soup

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Mexican Chicken And Vegetable Soup

Mexican chicken and vegetable soup with a rich, tomato-based, broth-forward soup packed with tender white-meat chicken, a full mirepoix of vegetables, and warm Mexican spices that fill your house with incredible aromas that make the kids come out of their rooms.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Soup

Cuisine: American, Mexican

Keyword: canned tomatoes, chicken, chicken broth, cilantro, dinner party, jalapeno, pot luck, soup, vegetables

Servings: 2-cup portions

Calories: 323kcal

Author: Ali Mairet

Equipment

13 x 18-inch rimmed baking sheet
instant-read meat thermometer
6-8 quart Dutch oven or heavy-bottomed pot
8-inch chef's knife
cutting board
wooden spoon

Ingredients

3 pounds split chicken breasts, bone-in, skin-on
3 teaspoons Diamond Crystal kosher salt
¼ teaspoon black pepper, freshly ground
4 tablespoons unsalted butter
2 cups yellow onion, chopped 12 ounces
¾ cup celery, chopped 6 ounces
2 cups carrots, chopped 12 ounces
1-2 fresh jalapeño peppers, seeded and chopped
4 garlic cloves, chopped
½ teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper, freshly ground
¼ cup all-purpose flour
2 quarts chicken stock, homemade or low sodium
2 bay leaves
28 ounces canned crushed tomatoes
½ cup chopped cilantro 18 g/0.6 ounces
Diamond Crystal kosher salt for seasoning
1 lime, cut into wedges

Instructions

Preheat oven to 425℉ for at least 25 minutes.
Blot the excess moisture from the skin with a paper towel. Season with kosher salt and black pepper. Place the chicken breasts on a rimmed baking sheet.
Place the rimmed baking sheet of chicken on the center rack of the oven and roast for 35-40 minutes to a 160℉ internal temperature at the thickest part of the breast. Tip: Start on step 5 to save time.
Remove the chicken from the oven and allow it to cool enough to handle. Hand-tear the meat into bite-sized pieces directly on the baking sheet, tossing it in the drippings. Taste and season the chicken with an additional ¼-¾ teaspoon of kosher salt. Set aside. Freeze the bones for chicken stock or throw them away.
While the chicken roasts, melt the butter in a large pot or Dutch oven over medium-high heat. Add the onions, celery, carrots, and jalapeños. Cook until the onions soften, about 10 minutes. Adjust the heat to prevent browning. Add the garlic, ground cumin, ground coriander, and black pepper. Cook and let the spices bloom while stirring for one minute.
Stir in the flour with a wooden spoon, making sure it coats the vegetables evenly. Cook and stir for 1 minute. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the crushed tomatoes and their juices. Add the bay leaves. Simmer uncovered, stirring occasionally, for 35-40 minutes until the carrots are soft.
Taste and season with kosher salt (½-1 teaspoon). Remove the bay leaves. Add the chopped cilantro. Wait to add the shredded chicken pieces until just before serving to maintain their hearty shape rather than disintegrating into fine strands.
Serve in warm bowls with a wedge of lime and your choice of toppings.

Notes

Topping suggestions: sliced avocado, shredded cheddar cheese, sour cream, green onions, cilantro.

Make Ahead Instructions

You can make the soup base and/or the chicken up to 4 days before serving.

Build the soup base and let it cool completely before storing in the refrigerator, covered.
Roast and store the shredded chicken separately in the refrigerator.
Reheat over medium-low heat on the stovetop, stirring occasionally.
Wait to add fresh cilantro and chicken pieces until just before serving.

To Store:

Refrigerator: Store cooled leftovers, covered, for up to 4 days from the date made.

Freezer: Freeze leftover soup in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.

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