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Ina Garten Chicken Tortilla Soup Recipe

Ina Garten Chicken Tortilla Soup
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Chicken Tortilla Soup is a savory, slightly spicy soup that combines shredded chicken, tomato-based broth, and traditional Mexican seasonings. It’s topped with crispy tortilla strips and garnished with ingredients like avocado, sour cream, and cheese, making it a flavorful and textured dish.

Ingredients

Scale

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, for heat)
  • 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

Toppings (Optional):

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

Instructions

Step 1: Prepare the Tortilla Strips

  • Preheat the oven: Preheat your oven to 375°F (190°C).
  • Coat the strips: Toss the tortilla strips with olive oil and salt, ensuring they are evenly coated.
  • Bake until crispy: Spread the strips in a single layer on a baking sheet and bake for 8–10 minutes or until golden and crisp. Set aside.

Step 2: Cook the Soup Base

  • Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, red bell pepper, and jalapeño, and sauté until softened, about 5 minutes.
  • Add garlic and spices: Stir in the garlic, cumin, smoked paprika, chili powder, and cayenne pepper, cooking for another minute until fragrant.

Step 3: Build the Soup

  • Add liquids and tomatoes: Stir in the crushed tomatoes and chicken stock, bringing the mixture to a simmer.
  • Add chicken and beans: Add the shredded chicken, corn, and black beans, stirring well. Let the soup simmer gently for 15–20 minutes to allow the flavors to meld.
  • Finish with lime juice: Stir in the fresh lime juice and adjust the seasoning with salt and pepper to taste.

Step 4: Assemble and Serve

  • Ladle into bowls: Divide the soup among serving bowls.
  • Add toppings: Top with crispy tortilla strips and your choice of garnishes like avocado, cheese, sour cream, and cilantro.
  • Serve with lime wedges: Add lime wedges on the side for extra zest.

Find it online: https://inagartencooks.com/ina-garten-chicken-tortilla-soup/