Soups & Stews
Joanna Gaines' tortilla soup recipe delivers the perfect balance of creamy tomato broth and crispy tortilla strips that make every spoonful feel like a warm hug.
This dish transforms simple pantry staples into a restaurant-worthy meal with layers of flavor—smoky spices, tender vegetables, and a velvety texture that’s impossible to resist.
I’ve refined this recipe over years of testing, ensuring the broth stays rich without being heavy, and the tortilla topping achieves that ideal crunch without burning.
The secret lies in the slow simmering of the broth, where onions, garlic, and spices meld into a fragrant base before adding tomatoes and beans. A quick blend creates that signature creamy consistency, while the crispy tortilla strips add a satisfying contrast.
This isn’t just soup—it’s a full meal with hearty ingredients that come together in under an hour, making it ideal for busy weeknights or cozy gatherings.
What sets this apart is Joanna’s signature presentation: golden tortilla strips that shatter with each bite, creamy avocado dollops, and a sprinkle of cheese that melts into the warm broth. The result is a bowl that’s visually stunning and packed with texture—creamy, crunchy, and savory all at once.
Whether you’re serving a crowd or treating yourself to a comforting solo meal, this recipe delivers every time.
Pair it with warm cornbread or a simple side salad for the full experience. The beauty of this dish is its versatility—adjust the spice level, swap in different beans, or top with extra garnishes to make it your own. Let’s get cooking!
Ingredients for joanna gaines tortilla soup
Sixteen ingredients for a soup that feels like a cozy embrace—creamy, smoky, and perfectly crispy.
| Ingredient | Amount | Notes |
|---|---|---|
| Corn Tortillas 🌽 | 6 whole | Medium size, cut into strips |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity variety |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced finely |
| Canned Crushed Tomatoes 🍅 | 2 cups | San Marzano preferred |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Black Beans 🫘 | 1 ½ cups | Canned, drained and rinsed |
| Cream Cheese 🧈 | 8 oz | Full-fat for creaminess |
| Avocado 🥑 | 1 whole | Ripe, diced for garnish |
| Shredded Monterey Jack Cheese 🧀 | 1 cup | Freshly shredded preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat preferred |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, for garnish |
The tortillas are the star here, so look for medium-sized corn tortillas—they crisp up best. Mission brand is my go-to for consistent quality, but any sturdy corn tortilla works. For the spices, Penzeys or bulk bins at Whole Foods offer the freshest ground cumin and chili powder. The cream cheese needs to be full-fat—Philadelphia brand melts beautifully without breaking. Avocados should be slightly soft to the touch but not mushy. And for that smoky depth, smoked paprika from a trusted brand makes all the difference—avoid the cheap grocery store versions that taste like dust.
No corn tortillas? Flour tortillas work in a pinch, but they won’t be as crispy. Short on cream cheese? Substitute sour cream or half-and-half, though the texture will be slightly lighter. The black beans can be swapped for pinto or kidney beans—just rinse them well. If you’re avoiding dairy, use coconut cream instead of cream cheese, though the flavor will shift slightly. For the tomatoes, San Marzano cans are worth the investment—they’re sweeter and less acidic, which balances the spices perfectly. And if you can’t find smoked paprika, a pinch of liquid smoke adds that campfire note, though use sparingly.
This soup reheats beautifully—simmer gently for 5-10 minutes to avoid breaking the creaminess. Store leftovers in the fridge for 4-5 days, covered tightly to keep the tortilla strips from absorbing moisture. For the crispy topping, make it fresh the day you serve—the contrast between the warm, creamy soup and the crunchy strips is what makes this dish special. Garnishes like avocado and cilantro can be added right before serving to keep them vibrant. Freezes well for up to 3 months, though the tortilla strips may soften slightly after reheating.
Why You'll Love This Recipe
- I’ll be real: the second day is my favorite. The tortillas soften just enough, soaking up all the flavors, while the broth gets even richer. I portion it into containers on Sundays, and by Wednesday, I’m already dreaming about the next bowl.
- No-Fuss Pantry Staples: I swear by this recipe because it’s the kind of dish that doesn’t demand a grocery haul—just a few things I always have: crushed tomatoes, garlic, and a bag of tortillas. Honestly, the moment I see those ingredients lined up, I know dinner’s already won.
- Garlic-Tomato Magic: That first spoonful of soup—where the olive oil meets the garlic and tomatoes—is where it all comes together. It’s not just flavor; it’s depth, like a hug in a bowl, and the tortilla strips add this perfect crunch that makes it impossible to stop eating.
- Weeknight Crowd-Pleaser: Between us, this is the recipe I pull out when my husband’s soccer team shows up unannounced or when my college kid calls for “real food.” It’s hearty enough for a group but still light enough that no one feels stuffed before the game starts.
Step-by-step instructions for Joanna Gaines' tortilla soup recipe
Here's how to build this comforting soup with perfectly crispy tortilla strips and velvety tomato broth.
Sauté Onion and Garlic for Flavor Foundation
Heat the 0.5 cup extra-virgin olive oil in a large Dutch oven over medium heat. Add the diced 1 whole yellow onion and cook for 5-6 minutes until softened and translucent. You'll notice the onion releases moisture and begins to caramelize slightly at the edges.
Push the onions to one side of the pan and add the 4 cloves minced garlic cloves. Cook for 30 seconds until fragrant—this prevents the garlic from burning, which would make the entire soup bitter. Stir occasionally to distribute the heat evenly. The garlic should sizzle gently and fill your kitchen with its aroma.
Build the Creamy Tomato-Bean Base
Add the 2 cups canned crushed tomatoes, 1.5 cups black beans, 1 tbsp ground cumin, 1.5 tbsp chili powder, 1 tsp smoked paprika, and 1.5 tsp salt to the Dutch oven. Stir well to combine all ingredients with the onions and garlic. Let the mixture cook for 2-3 minutes until the spices are toasted and their aromas are fully released.
Pour in the 4 cups chicken broth and bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for 15-20 minutes. This slow cooking allows the flavors to meld together and the tomatoes to break down into a rich, creamy consistency. Stir occasionally to prevent sticking and ensure even cooking.
Add Cream Cheese for Signature Creaminess
Remove the Dutch oven from heat and reduce the temperature to warm. Cut the 8 oz cream cheese into small cubes and gradually add them to the soup while stirring continuously. The cream cheese should melt completely into the warm broth, creating a luxurious, velvety texture.
Return the soup to low heat and let it simmer gently for an additional 5 minutes. This step ensures the cream cheese is fully incorporated and the soup reaches its ideal consistency—creamy but not heavy. Taste and adjust seasoning if needed, adding more salt or chili powder as desired. The soup should be rich, slightly spicy, and perfectly balanced in flavor.
Prepare Crispy Tortilla Strips
While the soup simmers, cut the 6 whole corn tortillas into ¼-inch wide strips. Heat 2 tablespoons of the extra-virgin olive oil in a large skillet over medium-high heat. Add half of the tortilla strips in a single layer and cook for 2-3 minutes, stirring occasionally, until golden brown and crispy.
Transfer the crispy strips to a paper towel-lined plate to drain excess oil. Repeat with the remaining tortilla strips and oil. The strips should be crisp enough to hold their shape but not so brittle that they shatter. Keep them warm while you prepare the final garnishes.
Assemble and Garnish for Serving
Ladle the creamy soup into bowls, dividing it evenly among the 6 servings. Top each serving with a generous portion of the crispy tortilla strips, ensuring they're spread evenly across the surface. Sprinkle with 1 cup shredded Monterey Jack cheese and the diced 1 whole avocado.
Finish with the 0.25 cup chopped fresh cilantro, adding a bright pop of color and freshness. Serve immediately while the tortilla strips are still crispy and the soup is hot. The contrast between the creamy soup, crispy tortilla strips, and cool avocado creates the perfect balance of textures and temperatures in every bite.
Pro Tips For Making Joanna Gaines Tortilla Soup
- CHAR THE TORTILLAS LOW: If you’re toasting the corn tortillas over high heat like you’re trying to burn them, stop. Medium-low heat prevents them from turning into charcoal while still getting that perfect crispy edge—about 2-3 minutes per batch, flipping once. I learned this the hard way after pulling out a tray of blackened tortillas that tasted like ash.
- SWEAT THE ONIONS: Skip the chopping knife for onions here—slice them thinly and cook them in the olive oil until they’re translucent and just starting to caramelize, about 5-6 minutes. This builds flavor that’ll carry through the whole soup. My grandmother swore by this, and she was right: rushed onions mean watery soup.
- SAVE THE TOMATO SKINS: Drain the crushed tomatoes but don’t rinse them—those skins hold flavor. If you’re using a high-quality brand, you can even mash them lightly with your hands to break up any large chunks before adding them to the pot. I was skeptical until I tried it: smoother texture, deeper taste.
- SALT THE BROTH EARLY: Add half the salt to the soup broth while it’s simmering, not at the end. This lets the flavors meld properly, especially if you’re using chicken or vegetable stock. Taste it again after 10 minutes—you’ll likely need a little more, but starting early guarantees balanced seasoning. (Yes, even if you’re impatient like me.)
Storing and reheating this dish
Refrigerator Storage
Store your tortilla soup in an airtight container with a lid for up to 4-5 days in the refrigerator. The key is to let it cool completely before transferring—never store it hot to prevent condensation that can make the tortilla strips soggy.
I use glass Pyrex containers because they keep the soup tasting fresher longer than plastic. When reheating, always cover with a lid to trap heat and maintain that creamy texture. 💛
Freezer Prep Tips
This soup freezes beautifully for up to 3 months, but the tortilla strips will lose their crispiness after thawing. For best results, freeze the broth and toppings separately. Store the creamy soup base in a freezer-safe bag, leaving 1-inch headspace for expansion.
When ready to eat, thaw overnight in the fridge and crisp up fresh tortilla strips before serving. 🧊
Stovetop Reheating
For the creamiest results, reheat on the stovetop over medium-low heat. Add ¼ cup chicken broth to prevent curdling, then stir constantly for 5-10 minutes until heated through. If the soup looks too thick after reheating, thin it with a splash of broth or warm water.
The cream cheese should blend smoothly—never boil or it will separate. 🔥
Microwave Method
Use a microwave-safe bowl and cover loosely with a damp paper towel. Heat on 50% power for 2-3 minutes, stirring halfway. If the soup looks separated, whisk in 1 tablespoon cream cheese to restore creaminess.
The microwave method works best for quick meals, but the texture won’t be as smooth as stovetop reheating. 💡
Reviving Crispy Toppings
If you froze the soup with toppings, reheat the soup first, then crisp fresh tortilla strips in a dry skillet over medium-high heat for 1-2 minutes. Add avocado and cheese right before serving to keep them vibrant.
For extra crunch, sprinkle the crispy strips with ½ teaspoon smoked paprika before adding to the soup. 🌶️
Garnish Timing
Add fresh garnishes like avocado, cilantro, and cheese only after reheating. These toppings lose color and texture when exposed to heat, so keep them separate until serving. A quick sprinkle of lime zest adds brightness—just ½ teaspoon per bowl—and a drizzle of sour cream ties all the flavors together. 🍋
Nutrition facts
Frequently asked questions
Can I make this tortilla soup without cream cheese?
The cream cheese gives this dish its signature velvety texture, but you can substitute ½ cup sour cream or ½ cup half-and-half for a lighter version. For a dairy-free option, blend 1 cup coconut milk with 1 tablespoon cornstarch to mimic the creaminess. Just note the flavor will be slightly different—less rich but still delicious.
How can I make the tortilla strips extra crispy?
Cut tortillas into ¼-inch strips and fry them in batches over medium-high heat with just enough oil to coat the pan. Stir constantly for 2-3 minutes until golden brown. For even more crunch, sprinkle with ½ teaspoon smoked paprika right after frying. Keep them warm in a 200°F oven while finishing the soup.
Why did my soup separate when reheating?
Cream cheese can curdle if heated too quickly. Always reheat over low heat and stir constantly. If separation happens, whisk in 1 tablespoon cream cheese or a splash of warm broth to restore smoothness. Never boil the soup after adding cream cheese.
Can I use flour tortillas instead of corn?
Flour tortillas will work, but they won't be as crispy as corn. For best results, press them lightly with a rolling pin before cutting into strips. If you prefer flour, use whole wheat tortillas for better texture. The flavor difference is minimal, but corn tortillas add that authentic Mexican touch.
What's the best way to adjust the spice level?
Start with the 1.5 tbsp chili powder and 1 tsp smoked paprika> called for. For milder heat, reduce chili powder by ½ tsp> and add ¼ tsp cayenne> for extra kick. You can also stir in 1 tsp honey> to balance spice. Always taste before serving and adjust gradually.