How to Make The Barefoot Contessa Chicken Tortilla Soup Recipe at Home

Ina Garten, also known as The Barefoot Contessa, has had some interesting jobs in her life.

After traveling through Europe and learning all about open air markets, fresh cooking, and different cuisines, she took a job in Washington, DC. During the Nixon administration, she was the White House nuclear policy analyst.

Feeling that job did not suit her, Garten opened a specialty market in The Hamptons on Long Island. It was here that she wrote the first of many cookbooks. Barefoot Contessa was already the name on the market she bought, so she decided to keep it.

After the popularity of her 2nd cookbook, Ina was approached by The Food Network. After some negotiation, she agreed and The Barefoot Contessa premiered on the network in 2002. Since then, she’s become one of the most popular chefs on the channel.

Known for her attention to detail, Garten prides herself on creating dishes that are delicious and simple, yet classy and inviting.

One of her classic recipes is chicken tortilla soup (sopa de tortilla). Using classic ingredients and adding some of her own, she’s created a fantastic version of the soup that’s great for guests or a family dinner.

Get ready for a taste of Mexico as we tell you how to make The Baefoot Contessa Chicken Tortilla soup recipe.

How To Make The Barefoot Contessa Chicken Tortilla Soup Recipe At Home

  • Prep: 15 minutes
  • Cook: 50 minutes
  • Total: 1 hour, 5 minutes
  • Serves: 8


  • 3-4 chicken breasts (bone and skin on)
  • 4 tablespoons of olive oil
  • sea salt and fresh pepper
  • 1 cup of celery
  • 2 cups of carrots
  • 2 cups on onions
  • 4 cloves of minced garlic
  • 3-1/2 cups of tomato purée
  • 2-1/2 quarts of chicken stock
  • 1 teaspoon of cumin
  • 3 jalapeno peppers (chopped)
  • 1 teaspoon of coriander seed
  • 1/2 cup of chopped cilantro
  • 6 corn tortilla


  1. Preheat the oven to 350 degrees.
  2. Place the chicken in a pan and rub it with olive oil. Sprinkle with the salt and pepper and roast for about 35-40 minutes.
  3. When cooked through, take out and allow to cool. Then pull the chicken if the bone and skin. Shred the meat and toss the skin and bone. Set aside and cover.
  4. Heat the olive oil in a large pot.
  5. Add the carrots, celery, and onions and cook over a low heat for 10 minutes.
  6. Mix in the garlic and cook for 30 seconds.
  7. Add the chicken stock, tomato purée, cumin, jalapenos, coriander, cilantro, and some more pepper. Salt if needed.
  8. Cut the tortillas into half-inch strips and add them to the soup.
  9. Bring the soup to a boil and lower the heat. Let the soup simmer for 25 minutes and stir occasionally.
  10. Stir in the chicken.
  11. Put extra tortilla strips, sour cream, avacado, and cheddar cheese on the table.
  12. Serve and enjoy.

Nutritional Facts

  • calories: 167
  • fat: 6 grams
  • sodium: 62 milligrams
  • carbohydrates: 15 grams
  • fiber: 1 gram
  • sugar: 7 grams
  • protein: 5 grams

How Long Can I Save Chicken Tortilla Soup?

Chicken tortilla soup will last in the fridge for 5 to 7 days in an airtight container. If you want to keep it longer, the soup will last for up to 6 months in the freezer.

Be sure to scoop out the tortillas before freezing, as they will degrade and make the soup grainy when you defrost it. Fresh tortillas can be added when you reheat the soup.

What Can Be Served With Chicken Tortilla Soup?

1. Tacos

Tacos are a perfect complement to tortilla soup. Beef, fish, chicken, or veggie. The choice is yours.

2. Nachos

If you want something quick and easy, nachos are great. Plus, they are delicious and can be an extra topping to the soup.

3. Mexican Rice

A tasty and filling side. You can use whatever onion, cilantro, and garlic that’s leftover from the soup prep.

4. Roasted Corn

Keep that corn vibe, by throwing some ears on the grill or in the oven. Just add some olive oil and a little salt and pepper.

5. Black Beans

You never go wrong with black beans. Add a few simple herbs and spices, and your all set.

6. Mexican Salad

Soup and salad is a classic combo. Liven up the salad with some avocado, corn, cilantro, and mango for even more of a Mexican flair.

7. Cornbread

The full-bodied texture of the bread along with its sweetness gives your meal a great flavor contrast.

8. Mexican Coleslaw

Add in some cilantro to the usual mix. Then make a dressing with lime juice, honey, cumin, and hot sauce.

9. Brioche Bread

This is a great bread for soaking up the soup and its sweetness offsets the tang of the spices.

10. French Bread

Light and fluffy with a neutral flavor makes French bread awesome for soaking up the soup.

What Are Some Other Great Mexican Soups?

Once you’re hooked on The Barefoot Contessa Chicken Tortilla Soup Recipe, try some of these other great soups from Mexico.

1. Pozole

The national soup of Mexico comes in versions of red, green, or white (the national colors). This delectable soup if filled with pork, hominy, onions, and chili peppers. Your taste buds will thank you.

2. Sopa de Lima

This lime soup is as refreshing as it is spicy. With fresh lime, habanero peppers, chicken, and onion, it will go great with some of that French bread.

3. Chicken Enchilada Soup

If you’re looking for a thick and creamy soup that’s also cheesy and spicy, this soup is sure to hit the spot.

4. Carne en su Jugo

A traditional beef soup, it’s chock full of bacon, beans, chilies, and veggies. It’s tasty and is also said to cure a hangover.

5. Caldo de Queso

A cheesy potato soup that is hearty and filling. The green chilies add some spice to the mix.

6. Mexican Lentil Soup

A great soup for vegetarians and lentil lovers. This bold soup is loaded with great ingredients like green chilies, smoked paprika, and red bell peppers. It’s sure to warm you up as much as it fills you up.

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