Sandra Joanna Gaines Tortilla Soup recipe is the antidote to thin, watery broths that leave you feeling hungry an hour later. This “Magnolia Table” favorite transforms the classic Mexican soup into a creamy, hearty comfort food that feels like a warm hug in a bowl. It calls for heavy cream to create a velvety texture and uses convenient rotisserie chicken to keep the prep time under 30 minutes. It is the perfect weeknight dinner when you need something nourishing without the hassle of a long simmer.
Joanna Gaines Tortilla Soup Ingredients
- 1 tbsp Vegetable Oil: Or butter. Used to sauté the aromatics.
- 1 Onion: Small, chopped. White or yellow onion works best for sweetness.
- 1 Jalapeño: Seeded and minced. Adds a gentle heat without overwhelming spice.
- 1 tsp Garlic: Minced. Fresh is best for the strongest flavor.
- 1 tsp Ground Cumin: The signature warm, earthy spice of the dish.
- Salt and Black Pepper: To taste.
- 32 oz Chicken Broth: (1 carton). Provides the savory liquid base.
- 1 can (14.5 oz) Diced Tomatoes: Undrained. Adds acidity and color.
- 1 can (14.5 oz) Black Beans: Rinsed and drained. Adds protein and texture.
- 1 can (14.5 oz) Corn: Drained. Sweet corn balances the savory spices.
- 2 cups Cooked Chicken: Shredded. Joanna recommends using a store-bought rotisserie chicken for ease.
- 1/2 cup Heavy Cream: The secret ingredient that makes this soup “creamy” and distinct from clear broth versions.
How To Make Joanna Gaines Tortilla Soup
- Sauté the Aromatics: In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the chopped onion, minced jalapeño, and garlic. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
- Season the Base: Stir in the ground cumin, salt, and pepper. Cook for another minute to toast the spices and release their fragrance.
- Simmer the Veggies: Pour in the chicken broth, undrained diced tomatoes, drained black beans, and drained corn. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 to 20 minutes to meld the flavors.
- Add the Protein: Stir in the shredded rotisserie chicken and cook for another 5 minutes just to heat the meat through.
- Make it Creamy: Remove the pot from the heat (or turn it to the lowest setting). Slowly stir in the heavy cream.
- Serve: Ladle into bowls immediately while warm. Top generously with tortilla strips.
Recipe Tips
- Heat Control: If you prefer a spicier soup, leave the white seeds and ribs inside the jalapeño when mincing, as that is where the capsaicin (heat) lives.
- Don’t Boil the Cream: Always lower the heat or remove the pot from the stove before adding the heavy cream. Boiling dairy can cause it to curdle or separate, ruining the smooth texture.
- Thickening Hack: If you want the soup even thicker (chowder-style), you can blend a small portion of the beans and broth before adding the chicken, or whisk in a teaspoon of cornstarch.
- Freshness Factor: Joanna often suggests adding a squeeze of fresh lime juice right before serving to cut through the richness of the cream.
What To Serve With Joanna Gaines Tortilla Soup?
The soup is rich, so it needs crunchy and fresh toppings to create the perfect bite.
- Tortilla Strips: Essential for the crunch factor.
- Avocado Slices: Adds fresh creaminess.
- Cornbread: A side of sweet, buttery cornbread pairs perfectly with the spicy cumin broth.
How To Store Leftovers Joanna Gaines Tortilla Soup
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors often taste better the next day.
- Reheat: Reheat gently on the stovetop over medium-low heat. Do not let it come to a rolling boil or the cream may split.
- Freeze: Because this recipe contains dairy (heavy cream), it does not freeze perfectly. The texture may become slightly grainy upon thawing. If you plan to freeze it, hold off on adding the cream until you reheat it.
Joanna Gaines Tortilla Soup Nutrition Facts
- Calories: ~350 kcal
- Fat: 18g
- Carbohydrates: 28g
- Protein: 22g
Nutrition information is estimated per serving based on standard ingredients.
FAQs
Yes, you can use half-and-half or whole milk, but the soup will be thinner and less rich than the intended Magnolia Table version.
It has a mild kick from the jalapeño and cumin, but the heavy cream neutralizes much of the heat, making it very family-friendly.
No, you can boil or bake chicken breasts yourself and shred them. However, rotisserie chicken adds a deeper roasted flavor to the quick-cooking soup.
Joanna Gaines Tortilla Soup Recipe
Description
A cozy, creamy twist on the classic tortilla soup, featuring tender rotisserie chicken, black beans, and corn in a cumin-spiced broth finished with heavy cream.
Ingredients
Instructions
- Sauté: Cook onion, jalapeño, and garlic in oil until soft.
- Season: Add cumin, salt, and pepper.
- Simmer: Add broth, tomatoes, beans, and corn. Simmer 15 mins.
- Heat Chicken: Stir in chicken and warm through.
- Finish: Remove from heat and stir in heavy cream.
- Serve: Garnish with tortilla strips.
Notes
- Unlike traditional tortilla soup where tortillas dissolve into the broth to thicken it, this version relies on heavy cream for body; the tortillas are strictly a crunchy topping.
- Do not drain the tomatoes; the liquid in the can provides necessary acidity to balance the cream.
- If making ahead, store the tortilla strips separately so they don’t turn into mush in the fridge.
