This warm chicken tortilla soup from Joanna Gaines’s Magnolia Table cookbook is a comforting and delicious meal. It has shredded chicken, tomatoes, sweet corn, and gentle spices that give the broth a rich and cozy flavor. This Joanna Gaines chicken tortilla soup recipe is simple to make, which makes it a great choice for busy days. I like to finish each bowl with fresh toppings like avocado, cilantro, and tortilla strips because they add color, texture, and extra flavor.
Table of Contents
Key Takeaways
- Hearty and flavorful: This soup is warm, filling, and packed with tender chicken and simple vegetables that make each bowl taste comforting.
- Quick one-pot meal: In this Joanna Gaines chicken soup recipe, we cook everything in one pot, and the soup is ready in less than an hour, which makes it great for busy days.
- Easy ingredients: This Joanna Gaines chicken tortilla soup recipe uses basic pantry items, and you can adjust it with your favorite spices or extra vegetables.
- Tasty toppings: Cheese, avocado, and crispy tortilla strips add creamy and crunchy textures that make this Joanna Gaines tortilla soup even better.
- Great for leftovers: The flavor becomes richer the next day, and the soup freezes well, so you can save extra portions for later.
Why You Will Love This Joanna Gaines Chicken Tortilla Soup
This soup is truly comforting and full of flavor. The broth has a rich, cozy taste, and the chicken, sweet corn, and jalapeño add a nice mix of flavor without feeling too heavy. Every bite has a little warmth and a lot of freshness. It is also a very flexible soup recipe, which is one reason people love it. You can make this Joanna Gaines tortilla soup spicier, keep it mild, or change the toppings to match what you enjoy.
Variations You Can Try
Creamier Version
You can make the soup richer by adding about half a cup of heavy cream, half and half, or coconut milk near the end of cooking. This gives the broth a smooth and velvety texture. You can also blend a few tablespoons of cream cheese or some cooked white beans and then mix that blended mixture into the soup. Blend them until the mixture becomes completely smooth, then add it to the pot. This makes the soup creamy while still keeping the classic tortilla soup flavor.
Extra Spicy Version
If you enjoy a stronger level of heat, leave more seeds in the jalapeño or add a chopped serrano pepper. You can also mix in chili powder, cayenne, or a small spoon of chipotle in adobo to bring in a smoky spice. Put hot sauce on the table so anyone who loves very spicy food can add more to their own bowl.
Vegetarian Swap
To make a vegetarian version, use vegetable broth instead of chicken broth and leave out the chicken. Add more beans, such as black beans or pinto beans, to make the soup filling. You can also add extra vegetables like bell peppers or zucchini. Season the soup well with cumin, smoked paprika, or even a little liquid smoke to give it a deeper, hearty flavor.
Recipe for Joanna Gaines Chicken Tortilla Soup
Joanna Gaines Chicken Tortilla Soup Recipe
6
servings15
minutes30
minutes400
kcal45
minutesKeep the screen of your device on
Ingredients
6 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 medium tomato, diced
1 cup corn kernels
1 fourth cup chopped red onion
2 cloves garlic, minced
1 jalapeño pepper, finely chopped
1 teaspoon ground cumin, optional
1 half teaspoon salt
1 fourth teaspoon black pepper
1 package Mexican rice mix or 1 cup cooked rice
Shredded cheese, optional
Chopped cilantro, optional
Diced avocado, optional
Lime wedges, optional
Sour cream or Mexican crema, optional
Tortilla strips or chips, optional
How To Make Joanna Gaines Chicken Tortilla Soup
- Step 1: Cook or Shred the Chicken
Cook raw chicken in boiling water until it is fully cooked, then shred it into small pieces. If you want something quicker, you can use rotisserie chicken. Add the cooked chicken near the end so it stays soft and moist. - Step 2: Sauté Onions, Garlic, and Jalapeño
Heat a little oil in a soup pot over medium heat. Add the chopped onion, garlic, and jalapeño. Cook for three to four minutes until the onion softens. Stir often, and make sure the garlic does not burn. It should smell warm and fragrant, not sharp or bitter. - Step 3: Add Tomato, Bro,th and Seasonings
Add the diced tomato and cook it for a minute or two. Pour in the chicken broth and stir well. Make sure to scrape the bottom of the pot so all the flavor mixes into the broth. Season the soup with cumin if you are using it, along with salt and pepper. Bring the soup to a gentle simmer. - Step 4: Add Corn, Rice, or Beans
Add the corn kernels and the rice mix. If your rice does not have seasoning, you can add a little cumin or chili powder. If you want a heartier soup, add a can of drained black beans or pinto beans. Stir everything so the ingredients are evenly mixed. - Step 5: Simmer Until Flavors Combine
Let the soup simmer for about 15 minutes. This gives the rice time to cook and lets all the flavors blend. Stir once in a while, and add a little extra broth or water if the soup becomes too thick. Stir in the shredded chicken and warm it through. Taste the soup and add more salt or pepper if needed. - Step 6: Prepare Tortilla Strips
While the soup cooks, make the tortilla strips. Heat the oven to 350°F (175°C). Cut the corn tortillas into thin strips, toss them with a little oil and salt, and spread them on a baking sheet. Bake them for 10 to 15 minutes until they turn golden and crisp. Watch them closely so they do not burn. You can also use store-bought tortilla chips if you want to make it quicker. - Step 7: Assemble Bowls with Toppings
Spoon the hot soup into bowls and add your favorite toppings. Good choices are shredded cheese, chopped cilantro, diced avocado, crispy tortilla strips, lime wedges, and a little sour cream or Mexican crema. These toppings add creamy, tangy, and crunchy bites that make the soup even more comforting.
Tips for Best Flavor
How To Avoid Overcooked Chicken
Cook the chicken separately first. When the chicken is fully cooked, shred it and add it to the soup at the end. This keeps the chicken soft, moist, and tender.
If you prefer to cook the chicken inside the soup, keep the pieces a little bigger and let them simmer only until they are cooked through. You can use a meat thermometer and cook the chicken to 165°F so it turns out perfect and not dry.
How To Balance Heat and Acidity
If the soup tastes too spicy, mix in a little sour cream or add a small pinch of sugar. Both help make the spice feel more gentle.
If the soup tastes too acidic, add a very small pinch of baking soda or pour in a little more broth to even out the flavor.
A squeeze of fresh lime at the end brightens the soup and gives it a fresher taste.
How To Keep Toppings Fresh
Cut the cilantro and dice the avocado right before serving so they stay bright and fresh. If you want to keep the avocado from turning brown, toss it with a little lime juice.
Keep tortilla chips or tortilla strips in a container with a lid until you are ready to serve so they stay crisp. Set out the toppings at the table so everyone can add them to their bowl just before eating.
What To Serve With This Soup
- Warm cornbread or tortillas: A piece of warm cornbread or a soft tortilla is great for dipping into this Joanna Gaines soup. The bread soaks up the flavorful broth, and the tortilla gives you a soft and warm bite with every spoonful.
- A simple salad or Mexican rice: A light salad or a small side of Mexican rice helps balance the meal. The salad adds freshness, and the rice makes this Joanna Gaines soup feel more filling without being heavy.
- Guacamole or extra salsa: A small bowl of guacamole or some extra salsa adds creamy or tangy flavor on the side. These toppings give more variety to each bite and go very well with the soup.
- Lime wedges and cilantro: Fresh lime and cilantro brighten the flavors of the soup. A squeeze of lime adds a fresh taste, and a little cilantro brings color and a light herbal flavor.
How to Store and Reheat This Soup
- Refrigerate: Let the soup cool after cooking, then pour it into an airtight container. You can store it in the refrigerator for up to four days. Storing it this way helps the flavors stay fresh and keeps the broth from picking up other smells from the fridge.
- Freeze: Place the cooled soup in freezer-safe bags or containers. Do not freeze any toppings with it. Leave a little space at the top because the liquid expands as it freezes. You can keep it frozen for up to three months. When you are ready to use it, thaw it overnight in the refrigerator.
- Reheat: Warm the soup gently in a pot over medium heat. If it feels too thick, add a splash of broth or water and stir. You can also reheat small portions in the microwave. Heat in short bursts and stir in between so the soup warms evenly without drying out.
Nutrition Information
Nutrition Facts
4 servings per container
- Amount Per ServingCalories400
- % Daily Value *
- Total Fat
8.98g
11%
- Saturated Fat 0.37g 0%
- Cholesterol 57mg 19%
- Sodium 861mg 38%
- Total Carbohydrate
14.3g
6%
- Dietary Fiber 2.15g 8%
- Total Sugars 1.66g
- Protein 18.6g 36%
- Calcium 13.5mg 2%
- Iron 1.02mg 6%
- Potassium 345mg 8%
- Vitamin A 139mcg 16%
- Vitamin C 14.4mg 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Nutrition data for this recipe was calculated using the Recipe Blossom Nutrition Calculator. It’s designed to provide an estimate of calories, macronutrients, and micronutrients based on standard ingredients and portion sizes.
However, actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
Can I Use Canned Tomatoes Instead of Fresh?
Yes, you can use canned tomatoes instead of fresh tomatoes. Canned tomatoes work well in this soup because they are soft, flavorful, and blend easily into the broth. If the canned tomatoes already have chilies, the soup may taste a little spicier, so taste the broth and adjust the seasoning if needed.
Why Did My Chips Get Soggy?
Chips or tortilla strips turn soggy when they sit in the soup for too long. Add them only when you are ready to eat. If you are storing leftovers, keep the chips in a separate container and add them fresh each time.
Can I Make It Mild?
Yes, you can make a very mild version. Leave out the jalapeño seeds or remove the pepper completely. Use mild chili powder or no chili at all. You can also place hot sauce on the table so anyone who wants extra heat can add it to their own bowl.
