Ina Garten Chicken Tortilla Soup Recipe

Ina Garten Chicken Tortilla Soup Recipe is a Mexican-style meal featuring shredded chicken, black beans, and sweet corn in a spiced tomato broth. This hearty soup uses lime juice, cumin, and crispy homemade tortilla strips for a bright, crunchy finish.

If you need a solid dinner that feels like a lot of work but actually comes together in one pot, this is the one. I’ve tried a few versions of tortilla soup and this one from Ina Garten is the one I keep going back to because the balance of smoked paprika and lime is spot on. The first time I made this, I rushed the onion and pepper base. Now I always let them sweat properly until they’re soft and sweet because that’s where the depth of the broth starts.

The tortilla strips are doing more work than you’d think. Without them, the soup is good, but that toasted corn crunch makes it feel like a proper restaurant dish. Do not skip the step of baking them until they’re properly crisp; soggy strips will ruin the texture of the bowl. I usually make a double batch of the strips because they tend to disappear from the baking tray before the soup is even ready.

Ina Garten Chicken Tortilla Soup Recipe Ingredients

For the Tortilla Strips

• 4 corn tortillas, cut into thin strips
• 2 tbsp olive oil
• 1/4 tsp salt

For the Soup

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 800g (28oz) crushed tomatoes
• 1L (35fl oz) chicken stock
• 300g (10.5oz) cooked, shredded chicken
• 150g (5oz) frozen or canned corn
• 400g (14oz) can black beans, drained and rinsed
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste

Toppings

• 1 avocado, diced
• 100g (3.5oz) shredded cheddar or Monterey Jack cheese
• 120ml (4fl oz) sour cream
• Handful of fresh coriander, chopped
• 1 lime, cut into wedges

How To Make Ina Garten Chicken Tortilla Soup Recipe

1. Crisp the tortillas: Heat your oven to 190°C (375°F/Gas Mark 5). Mix the tortilla strips with oil and salt on a baking tray and bake for 8–10 minutes until they turn dark gold and feel brittle.
2. Soften the vegetables: Heat the olive oil in a large pot over a medium heat on the hob. Add the onion, red bell pepper, and jalapeño and cook for 5–7 minutes until they are soft and the onion looks see-through.
3. Toast the spices: Stir in the minced garlic, cumin, smoked paprika, chili powder, and cayenne. Fry for about 60 seconds until you can smell the spices clearly, but do not let the garlic go brown.
4. Simmer the base: Pour in the crushed tomatoes and the chicken stock. Turn the heat up to bring it to a boil, then turn it down and let it simmer for 10 minutes.
5. Heat the protein: Stir the shredded chicken, corn, and black beans into the pot. Let everything simmer together for another 15 minutes so the chicken takes on the flavour of the broth.
6. Brighten the flavour: Squeeze in the lime juice and stir well. Taste a spoonful and add salt and pepper until the spices pop.
7. Build the bowls: Pour the hot soup into deep bowls and pile the toppings on the centre. Add the avocado, cheese, sour cream, and coriander, then finish with a handful of the toasted tortilla strips.

Recipe Tips

Use rotisserie chicken. Buying a pre-cooked chicken from the shop saves about 40 minutes of prep and the meat stays tender in the broth. Just shred it with two forks while it’s still slightly warm.

Check the spices. If your chili powder has been in the cupboard for over a year, it will have lost its punch. Taste the broth after 10 minutes of simmering and add an extra pinch of cumin if it feels flat.

Don’t crowd the tray. When baking the tortilla strips, make sure they are in a single layer. If they overlap, they’ll steam instead of crisping up and you’ll end up with chewy bits.

Prep the beans. Always rinse the black beans in a sieve under cold water until the water runs clear. The liquid in the tin is salty and starchy, which can make your soup look muddy.

Make it ahead. This soup actually tastes better the next day after the spices have had time to settle. Store the soup and the tortilla strips separately so the strips stay crunchy.

What To Serve With Chicken Tortilla Soup

This soup is a full meal on its own, but a side of warm cornbread or crusty bread helps soak up the spicy broth. For something lighter, a simple green salad with a honey-lime dressing balances the heat.

If you’re feeding a crowd, serve it alongside cheese quesadillas or salty tortilla chips with a big bowl of chunky guacamole. The creamy avocado and melted cheese cut through the acidity of the tomatoes.

How To Store Chicken Tortilla Soup

Fridge

Keep the cooled soup in an airtight container for up to 4 days. Store the tortilla strips in a sealed bag at room temperature so they don’t go soft in the fridge.

Reheat

Pour the soup into a saucepan and heat gently over a medium flame until it starts to bubble. You can use a microwave for 2-3 minutes, but it can heat unevenly, so stir it halfway through to avoid cold spots.

Freeze

This soup freezes well for up to 3 months if you leave out the toppings. Thaw it overnight in the fridge before reheating, and always make a fresh batch of tortilla strips for the best texture.

Ina Garten Chicken Tortilla Soup Recipe Nutrition Facts

• Calories: 345
• Protein: 24g
• Fat: 14g
• Carbohydrates: 32g
• Sugar: 8g
• Sodium: 850mg.

Estimated. May vary based on ingredients and cooking methods.

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