This Chicken Tortilla Soup is Trisha Yearwood’s recipe.
Most people know how well Trisha sings. However, everyone may not know that she is an excellent cook.
If you like Mexican food, you need to make a pot of this spicy goodness!
The chips and sour cream are the perfect compliment. All and all a very delicious soup.
My mother has told me that her friend Kim might try to lighten up some of my recipes. She may succeed with this one!
This makes a perfect side for the big game. Or maybe, you just need a big bowl of comfort on a cold winters night. You can adjust the heat to meet your families taste. Try this one, you will not be disappointed.
Chicken Tortilla Soup
Author: Trisha Yearwood
Recipe type: Soup
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Delicious! Give it a try!
Ingredients
- 3 tablespoons Butter
- 1 teaspoon Minced Garlic
- 1 Medium Onion ( finely chopped)
- 2 tablespoons All-Purpose Flour
- 3 14 ounce cans Chicken Broth
- 4 cups Half and Half
- 1 10.75 ounce can Cream of Chicken Soup
- 1 Cup Prepared Salsa (your favorite)
- 4 Boneless and Skinless Chicken Breasts (boiled and drained and shredded)
- 1 15 ounce can Black Beans (drained)
- 1 15 ounce can Kidney Beans (drained)
- 1 15 ounce can Whole Kernel Corn (drained)
- 2 teaspoons Ground Cumin
- 1 1.27 ounce packet Fajita Seasoning Mix
- Tortilla Chips
- Monterey Jack Cheese (grated)
- Sharp Cheddar Cheese (grated)
- Sour Cream
Instructions
- Melt Butter in a large pot over medium heat, add garlic and onion and sauté for 5 minutes or until softened.
- Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Bring to a boil over medium heat and cook for 10 minutes.
- Reduce heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
- Crumble the tortilla chips into individual bowls and top with the soup.
- Sprinkle each serving with cheese and add a dollop of sour cream.
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