Hamdi Saidani Bobby Flay Tortilla Soup recipe is made with chicken breasts, black beans, corn, tomatoes, and spices like chili powder and cumin. The soup also features crispy tortilla strips and fresh avocado this recipe total cooking time is 40 minutes and serves 6.
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🧡 Why You’ll Love This Tortilla Soup Recipe:
- Flavorful and Hearty: This recipe combines savory chicken, spicy jalapeños, and tangy lime juice for a rich, comforting taste that warms you up with every bite.
- Crispy Tortilla Strips: The homemade tortilla strips add a delightful crunch and extra flavor, enhancing the soup’s texture and making it more satisfying.
- Quick and Easy: With a total cooking time of just 40 minutes, this recipe is perfect for a busy weeknight dinner without sacrificing quality or taste.
❓ What Is Bobby Flay Tortilla Soup Recipe?
Bobby Flay Tortilla Soup is a flavorful Mexican-inspired dish made with chicken, black beans, tomatoes, corn, and spices it features a hearty broth with a mix of textures from crispy tortilla strips and fresh avocado.
🧅 Bobby Flay Tortilla Soup Ingredients
- 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
- saltcurd
🍲How To Make Bobby Flay Tortilla Soup
- Cut tortillas into ¼-inch wide strips.
- Heat ¼ cup of vegetable oil in a small pan over medium-high heat.
- Fry the tortilla strips in small batches until crispy, about 1 minute per side.
- Remove them from the oil and drain on paper towels.
- While still warm, sprinkle with salt.
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeño. Cook for 3-4 minutes until the onion is soft.
- Add chicken broth, black beans, crushed tomatoes, diced tomatoes with their juice, corn, lime juice, cilantro, ground cumin, and chili powder. Stir everything together.
- Add chicken breasts and bring the soup to a boil over high heat.
- Reduce the heat to low and simmer the soup, uncovered, for 20 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back into the pot and simmer for 3 more minutes. Taste and add salt and pepper if needed.
- Serve the soup in bowls, topped with tortilla strips, lime wedges, and sliced avocado.
💭 Recipe Tips:
- Avoid Overcooking Chicken: Cook chicken just until done to keep it tender. Remove early to shred and return it to the pot.
- Adjust Spiciness: For a milder soup, remove jalapeño seeds and reduce chili powder. Add more heat later if desired.
- Thicken the Soup: Mash some black beans or blend part of the soup to reach your preferred thickness.
- Prevent Soggy Tortilla Strips: Keep tortilla strips separate from the soup until serving to maintain their crunch.
- Substitute Ingredients Carefully: If changing ingredients, like using vegetable broth, adjust seasonings to maintain flavor and texture.
🍚 What To Serve With Tortilla Soup?
Serve Tortilla Soup with a side of Baked Beans,Crunchy Rice, or Zucchini Pasta complement with Nachos, Dill Pickles, and Orzo Salad for added flavor.
🎚 How To Store Leftovers Tortilla Soup?
- In The Fridge. Store leftover tortilla soup in an airtight container in the refrigerator for up to 4 days.
- In The Freezer. Freeze leftover tortilla soup in an airtight container for up to 3 months.
🥵 How To Reheat Leftovers Tortilla Soup?
- On The Stovetop: Reheat on medium heat leftover tortilla soup for up 4-6 minutes stirring occasionally until hot.
- In The Microwave: Heat leftover tortilla soup in a microwave-safe bowl for up 3-5 minutes stirring halfway through.
FAQ’S
How do you thicken Tortilla Soup?
To thicken Tortilla Soup, blend a portion of the soup or mash some of the black beans. You can also add crushed tortilla chips or cornstarch mixed with water. Simmer until desired thickness is achieved.
Can I make Tortilla Soup ahead of time?
Yes, you can make Tortilla Soup ahead of time. Prepare and cook the soup, then store it in the refrigerator for up to 4 days. Reheat before serving and add fresh tortilla strips just before serving to maintain their crunch.
What type of cheese pairs best with Tortilla Soup?
Shredded Monterey Jack or Cotija cheese pairs best with Tortilla Soup. Both cheeses add a creamy texture and complement the soup’s flavors without overpowering them.
How do I make Tortilla Soup with a smoky flavor?
To add a smoky flavor to Tortilla Soup, use smoked paprika or chipotle peppers in adobo sauce. You can also roast tomatoes or add a small amount of smoked salt for extra depth.
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Bobby Flay Tortilla Soup Nutrition Facts
Amount Per Serving
- Calories: 278
- Carbohydrates: 27g
- Protein: 18g
- Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 36mg
- Sodium: 671mg
- Potassium: 714mg
- Fiber: 6g
- Sugar: 4g
- Vitamin A: 290IU
- Vitamin C: 19.9mg
- Calcium: 69mg
- Iron: 2.7mg
Bobby Flay Tortilla Soup
Description
Bobby Flay Tortilla Soup recipe is made with chicken breasts, black beans, corn, tomatoes, and spices like chili powder and cumin. The soup also features crispy tortilla strips and fresh avocado this recipe total cooking time is 40 minutes and serves 6.
Ingredients
For the Tortilla Strips
Instructions
- Cut tortillas into ¼-inch wide strips.
- Heat ¼ cup of vegetable oil in a small pan over medium-high heat.
- Fry the tortilla strips in small batches until crispy, about 1 minute per side.
- Remove them from the oil and drain on paper towels.
- While still warm, sprinkle with salt.
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeño. Cook for 3-4 minutes until the onion is soft.
- Add chicken broth, black beans, crushed tomatoes, diced tomatoes with their juice, corn, lime juice, cilantro, ground cumin, and chili powder. Stir everything together.
- Add chicken breasts and bring the soup to a boil over high heat.
- Reduce the heat to low and simmer the soup, uncovered, for 20 minutes or until the chicken is fully cooked.
- Remove the chicken from the pot and shred it using two forks. Add the shredded chicken back into the pot and simmer for 3 more minutes. Taste and add salt and pepper if needed.
- Serve the soup in bowls, topped with tortilla strips, lime wedges, and sliced avocado.
Notes
- Avoid Overcooking Chicken: Cook chicken just until done to keep it tender. Remove early to shred and return it to the pot.
- Adjust Spiciness: For a milder soup, remove jalapeño seeds and reduce chili powder. Add more heat later if desired.
- Thicken the Soup: Mash some black beans or blend part of the soup to reach your preferred thickness.
- Prevent Soggy Tortilla Strips: Keep tortilla strips separate from the soup until serving to maintain their crunch.
- Substitute Ingredients Carefully: If changing ingredients, like using vegetable broth, adjust seasonings to maintain flavor and texture.