Best 3 Trishas Chicken Tortilla Soup Recipes

Indulge in the tantalizing flavors of Trisha's Chicken Tortilla Soup, a symphony of Mexican-inspired ingredients that will warm your soul and tantalize your taste buds. This delectable soup features tender chicken, a medley of colorful vegetables, a savory broth infused with a blend of spices, and the perfect balance of creamy and tangy textures. Accompanying this main recipe are three equally enticing variations: a Vegetarian Tortilla Soup bursting with flavorful vegetables, a Slow Cooker Chicken Tortilla Soup for effortless preparation, and a One-Pot Chicken Tortilla Soup that streamlines the cooking process. Each variation offers a unique twist on the classic, catering to diverse preferences and dietary needs. Get ready to embark on a culinary journey with Trisha's Chicken Tortilla Soup and its delightful variations, promising a comforting and flavorful experience that will leave you craving more.

Here are our top 3 tried and tested recipes!

TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP

Trisha Yearwood's Chicken Tortilla Soup image

Provided by Jenna

Yield 8

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1 teaspoon garlic
1 medium onion (chopped)
2 tablespoons flour 3
14oz cans low sodium chicken broth
4 cups 1% milk
1 cup prepared salsa
4 chicken breasts (boneless skinless (already cooked)
1 15oz can kidney beans
1 15oz can black beans (salt-free)
1 15oz can corn salt-free
2 teaspoons ground cumin
1 package fajita seasoning (I recommend Mrs. Dash)
1 15oz can cream of chicken soup (98% FF)

Steps:

Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the milk. 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 a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Serving size: 1 cup

Nutrition Facts : ServingSize 1 cup, Calories 328, Fat 10.3, Carbohydrate 29, Fiber 6, Protein 30

TRISHA YEARWOOD CHICKEN TORTILLA SOUP

Trisha Yearwood Chicken Tortilla Soup image

Provided by insanelygood

Categories Recipes Soup

Time 40m

Number Of Ingredients 18

Ingredients

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion (finely chopped)
2 tablespoons all-purpose flour
3 (14-oz) cans chicken broth
4 cups half-and-half
One 10.75-oz can cream of chicken soup
1 cup salsa (mild or spicy)
boneless, skinless chicken breasts (boiled, drained and shredded)
8 oz. Monterey Jack (grated)
8 oz. 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 ground cumin
One 1.27-oz. packet fajita seasoning
One 16-oz. bag tortilla chips
1/2 cup sour cream

Steps:

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!

Nutrition Facts : Calories 200 cal

TRISHA'S CHICKEN TORTILLA SOUP

Trisha's Chicken Tortilla Soup image

I saw Trisha Yearwood make this on Food Network and wanted to post here for safekeeping. Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Provided by Claudia Dawn

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons butter
1 teaspoon garlic, minced
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can cream of chicken soup
1 cup salsa
4 boneless skinless chicken breasts, boiled, 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 1/3 ounce) packet fajita seasoning mix
1 (16 ounce) bag tortilla chips
8 ounces monterey jack cheese, grated
8 ounces sharp cheddar cheese, grated
1/2 cup sour cream

Steps:

Melt the butter in a large pot over medium heat.
Add the garlic and the onion and saute until softened, 5 minutes.
Add the flour and stir well, cooking for 1 minute more.
Add the broth and the half-and-half.
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 a ladle of soup.
Sprinkle each serving with cheese and add a dollop of sour cream.

Tips:

Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onion, bell peppers, and corn.
Don't be afraid to experiment with different spices. Chili powder, cumin, and garlic powder are all good starting points, but you can also add other spices like paprika, oregano, or cayenne pepper to taste.
Don't overcook the chicken. You want the chicken to be cooked through, but not so much that it's dry and tough. Aim for an internal temperature of 165 degrees Fahrenheit.
Use fresh tortillas for the best flavor. If you can't find fresh tortillas, you can use store-bought tortillas, but they won't be as good.
Serve the soup with your favorite toppings. Some good options include shredded cheese, sour cream, avocado, cilantro, and lime wedges.

Conclusion:

This chicken tortilla soup is a delicious and easy-to-make meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken. If you're looking for a satisfying and flavorful soup, this is the recipe for you.