Bobby Flay Tortilla Soup Recipe

This Bobby Flay Tortilla Soup Recipe is a zesty and hearty recipe, which features tender chicken breasts and protein-packed black beans. It’s the perfect weeknight dinner, ready in about 45 minutes.

Bobby Flay Tortilla Soup Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 onion chopped
• 3 large cloves garlic minced
• 1 jalapeño diced and seeded
• 3 cups chicken broth
• 14 ½ ounces crushed tomatoes
• 14 ½ ounces can black beans rinsed & drained
• 10 ounces canned diced tomatoes with chiles such as Rotel
• 2 chicken breasts boneless, skinless
• 1 cup corn drained if canned
• ¼ cup cilantro chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 lime juiced
• 1 avocado sliced, for garnish

For the Tortilla Strips:

• 6 6″ corn tortillas cut into ¼” strips
• ¼ cup vegetable oil
• Salt

How To Make Bobby Flay Tortilla Soup

1. Fry the tortilla strips: Cut the corn tortillas into ¼-inch wide strips. Heat ¼ cup of vegetable oil in a small pan over medium-high heat. Fry the strips in small batches for about 1 minute per side until golden and crispy. Remove them with a slotted spoon, drain on paper towels, and sprinkle with salt while still warm.
2. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, and diced jalapeño. Cook for 3-4 minutes until the onion is soft and translucent.
3. Build the broth: Add the chicken broth, rinsed black beans, crushed tomatoes, diced tomatoes with chiles, corn, lime juice, cilantro, ground cumin, and chili powder to the pot. Stir well to combine all the ingredients.
4. Poach the chicken: Place the raw chicken breasts directly into the soup liquid. Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, for 20 minutes or until the chicken is fully cooked through.
5. Shred and finish: Remove the cooked chicken breasts from the pot. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the pot and simmer for an additional 3 minutes to heat through. Taste the broth and add salt and pepper if needed.
6. Serve: Ladle the hot soup into bowls. Top generously with the homemade crispy tortilla strips, lime wedges, and sliced avocado.

Recipe Tips

• Controlling the heat: The heat in this soup comes mainly from the jalapeño and the Rotel (tomatoes with chiles). To make it milder, ensure you remove all seeds and white ribs from the jalapeño, or use plain diced tomatoes instead of Rotel.
• Store-bought vs. Homemade Strips: While homemade fried strips offer the best crunch and flavor, you can use store-bought tortilla chips (crushed slightly) in a pinch to save time.
• Why poach the chicken: Cooking the chicken directly in the broth imparts more flavor to the meat and helps thicken the soup slightly with the natural proteins released during cooking.
• Thickening the soup: If you prefer a thicker, more stew-like consistency, you can blend a small portion of the black beans and tomatoes before adding the chicken, or dissolve a teaspoon of cornstarch in water and stir it in.

What To Serve With Bobby Flay Tortilla Soup

This soup is a meal in itself, but pairs well with classic Mexican sides.

• Cheese Quesadillas
• Mexican Rice (Arroz Rojo)
• A crisp salad with cilantro-lime vinaigrette
• A cold Margarita or Mexican lager

How To Store Bobby Flay Tortilla Soup Recipe

• Refrigerate: Store the soup (without the tortilla strips and avocado) in an airtight container in the refrigerator for up to 4 days. Store the crispy strips in a Ziploc bag at room temperature.
• Freeze: This soup freezes excellently. Allow it to cool completely, then freeze in airtight containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat on the stovetop over medium heat until hot. Add fresh garnishes right before serving.

Bobby Flay Tortilla Soup Nutrition Facts

• Calories: 350
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 45mg
• Sodium: 950mg
• Total Carbohydrates: 35g
• Dietary Fiber: 8g
• Sugar: 6g
• Protein: 25g

Nutrition information is estimated per serving (without heavy garnishes) and varies based on ingredients used.

FAQs

Try More Recipes:

• Bobby Flay Roasted Butternut Squash and Saffron Soup Recipe
• Bobby Flay Corn Soup Recipe
• Bobby Flay Butternut Squash Soup Recipe