Trisha Yearwood made this on the Food Network and now you can make it in the comfort of your home!
Chicken tortilla soup is a thick and incredible soup loaded with chicken, beans, and corn, and topped with cheese, sour cream, and of course, tortilla chips!
Picture yourself curled up in front of the fireplace, or on the couch with your favorite book. The only thing that could make this scene better?
Gobbling up spoonfuls of this scrumptious soup!
Not only will it warm your body, but comfort your heart and soul as well. And since this recipe comes straight from Trisha Yearwood, you know it’s going to be good!
Tips & Tricks
- Chicken tortilla soup is so irresistible, you’ll eat bowls after bowls of this delicious dish. Therefore, you might want a lighter version. When shopping for ingredients, look for low sodium corn, beans, chicken broth, and Fajita seasoning.
- You can always preserve leftover chicken tortilla soup in the fridge or freezer. Be sure to let it cool to room temperature first, then place in an airtight container before refrigerating or freezing. It will last for up to 7 days in the fridge and 3 to 4 months in the freezer.
- Apart from cheese, sour cream, and tortilla chips, there are a plethora of toppings you can add to the soup to make it even more colorful and flavorful. Here are some of my favorites: olives, jalapenos, cilantro, tomatoes, avocados, pico de gallo, roasted red bell peppers, or salsa.
- Instead of cooking chicken from scratch, you can simplify the process and buy a rotisserie chicken instead. This saves you a lot of time and effort, plus it can add a little more flavor to the soup as well.
- If you do cook the chicken from scratch, you can bake it instead of boiling it. Just drizzle the chicken breasts with olive oil and bake at 375 degrees for 20 to 30 minutes. Shred the chicken and it’s done.
- To make your store-bought chicken stock even more flavorful, add the bones from the chicken and simmer it for 1-2 hours.
- Mexican cuisine offers a variety of different spices in its traditional dishes. Give your soup some of that fiery flavor by adding chipotle! Add a tablespoon at a time and do a taste test before adding more.
- To make your soup even thicker, add sliced tortillas into the mixture while cooking. This will absorb a lot of liquid, making the soup incredibly thick.
- Want to make your own tortilla chips? Easy! Slice corn tortillas into 2-inch long, ¼ inch thick strips. Heat oil in a frying pan to 350 to 375 degrees Fahrenheit. Fry the tortillas for 60 to 90 seconds or until crispy. Place the strips onto a plate lined with paper towels to drain excess oil. Season the tortilla strips with salt.
What to Serve with Tortilla Soup
Since chicken tortilla soup is a Mexican dish, it only makes sense to serve it with some Mexican-inspired sides.
A nice simple salad with romaine lettuce, tomatoes, corn, and queso fresco cheese will never disappoint.
It’s a refreshing side that gives a nice contrast to the richness of the soup.
Or how about a bowlful of chips, guacamole, and salsa? No other sides scream delicious fiesta more than these three!
Lastly, round out your dinner with some buttery bread rolls. This side dish is perfect when you’re serving large crowds! It’s both delicious and filling.
How to Make Trisha Yearwood’s Chicken Tortilla Soup
When it comes to chicken tortilla soup, Trisha Yearwood has one of the best recipes. It’s super easy, and it only takes 40 minutes to make! Here’s how:
More Filling Soup Recipes You’ll Enjoy
Julia Child’s French Onion Soup
Chick-fil-A Chicken Tortilla Soup
Chipotle Black Bean Soup
Best Bowl of Chili
Trisha Yearwood Chicken Tortilla Soup
8
servings15
minutes25
200
kcalIngredients
3 tablespoons 3 butter
1 teaspoon 1 minced garlic
1 medium 1 onion (finely chopped)
2 tablespoons 2 all-purpose flour
3 (14-oz) cans chicken broth
4 cups 4 half-and-half
One 10.75-oz can cream of chicken soup
1 cup 1 salsa (mild or spicy)
boneless, skinless chicken breasts (boiled, drained and shredded)
8 oz. 8 Monterey Jack (grated)
8 oz. 8 sharp Cheddar (grated)
One 15-oz. can black beans (drained)
One 15-oz. can kidney beans (drained)
One 15-oz. can whole kernel corn (drained)
2 teaspoon 2 ground cumin
One 1.27-oz. packet fajita seasoning
One 16-oz. bag tortilla chips
1/2 cup 1/2 sour cream
Instructions
- In a large pot, melt the butter over medium heat.
- Add the garlic and onion and cook for five minutes (or until softened).
- Add the flour and stir until well combined. Cooking for one additional minute.
- Stir in the broth and half-and-half.
- Add the salsa, cream of chicken soup, chicken, corn, beans, cumin, and fajita seasoning.
- Simmer for 15 more minutes over low heat.
- Ladle the soup into bowls and garnish with sour cream, cheese, and tortilla chips.
- Enjoy!
