Ina Garten Chicken Tortilla Soup Recipe

This Ina Garten Chicken Tortilla Soup is a bold and flavorful recipe, which includes shredded chicken and black beans. It’s the perfect weeknight dinner, ready in just 50 minutes.

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Ina Garten Chicken Tortilla Soup Recipe Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and diced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken stock
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup frozen or canned corn
• 1 (15-ounce) can black beans, drained and rinsed
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste

For the Tortilla Strips:

• 4 corn tortillas, cut into thin strips
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt

Optional Toppings:

• Diced avocado
• Shredded cheese (cheddar, Monterey Jack, or queso fresco)
• Sour cream
• Chopped fresh cilantro
• Lime wedges

How To Make Ina Garten Chicken Tortilla Soup

1. Prepare the tortilla strips: Preheat oven to 375°F (190°C). Toss tortilla strips with olive oil and salt. Spread in a single layer on a baking sheet and bake for 8–10 minutes until golden and crisp. Set aside.
2. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, red bell pepper, and jalapeño. Cook for about 5 minutes until softened.
3. Add garlic and spices: Stir in garlic, cumin, smoked paprika, chili powder, and cayenne. Cook for 1 minute until fragrant.
4. Build the soup base: Add crushed tomatoes and chicken stock. Bring to a simmer.
5. Add chicken and beans: Stir in shredded chicken, corn, and black beans. Simmer 15–20 minutes for flavors to meld.
6. Finish with lime: Stir in lime juice. Taste and season with salt and pepper as needed.
7. Serve: Ladle soup into bowls, top with tortilla strips, avocado, cheese, sour cream, and cilantro. Serve with lime wedges.

Recipe Tips

• Can I make this vegetarian?
  Yes, swap chicken stock for vegetable broth and use extra beans or tofu instead of chicken.
• How to make it spicier:
  Keep the jalapeño seeds or add more cayenne pepper.
• Can I use canned chicken?
  Yes, canned chicken works for a quick shortcut, though rotisserie adds more flavor.
• Can I make it ahead of time?
  Yes, store the soup without tortilla strips and add toppings fresh when serving.
• What’s the best cheese topping?
  Queso fresco, Monterey Jack, or sharp cheddar melt beautifully.

What To Serve With Chicken Tortilla Soup

This flavorful soup pairs well with Mexican-inspired sides:

• Warm flour or corn tortillas
• Mexican rice or cilantro-lime rice
• A simple avocado salad
• Chips and guacamole

How To Store Chicken Tortilla Soup

Refrigerate: Store in an airtight container for up to 4 days. Reheat on the stove or microwave. Keep tortilla strips separate until serving.

Freeze: Freeze without tortilla strips for up to 3 months. Thaw overnight and reheat gently.

Chicken Tortilla Soup Nutrition Facts

• Calories: ~320 kcal
• Protein: 25g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 8g
• Sodium: 850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use fresh tomatoes instead of canned?
Yes, roast or simmer fresh tomatoes before blending into the soup.

How do I keep tortilla strips crispy?
Store them separately and add just before serving.

Can I make this in a slow cooker?
Yes, add everything except lime juice and toppings. Cook on low for 6 hours, stir in lime juice before serving.

What if I don’t have black beans?
You can substitute pinto beans or kidney beans.

Try More Recipes:

• Barefoot Contessa Rosemary White Bean Soup Recipe
• Barefoot Contessa Tomato Soup With Orzo Recipe
• Ina Garten Ribollita Recipe