Best 5 Trishas Chicken Tortilla Soup Recipes

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Indulge in the savory and comforting flavors of Trishas Chicken Tortilla Soup, a culinary delight that promises a symphony of taste sensations. Discover the secrets to creating a soup that tantalizes your taste buds with its rich, flavorful broth, tender chicken, fresh vegetables, and a delightful blend of spices. This article will provide you with a comprehensive guide to crafting this delectable soup, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

TRISHA YEARWOOD CHICKEN TORTILLA SOUP



Trisha Yearwood Chicken Tortilla Soup image

Provided by insanelygood

Categories     Recipes     Soup

Time 40m

Number Of Ingredients 18

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 YEARWOOD'S CHICKEN TORTILLA SOUP



Trisha Yearwood's Chicken Tortilla Soup image

Provided by Jenna

Yield 8

Number Of Ingredients 14

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

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

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

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.

SUNNY'S EASY CHICKEN TORTILLA SOUP



Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeƱos, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

Steps:

  • For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
  • For the soup: In the same pot, add the cumin, paprika, jalapeƱos, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
  • For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

Tips:

  • For a richer flavor, use chicken thighs instead of breasts.
  • To make the soup heartier, add a cup of cooked rice or beans.
  • If you don't have any fresh tomatoes, use a can of diced tomatoes instead.
  • To make the soup spicier, add a teaspoon or two of chili powder.
  • Garnish the soup with sour cream, avocado, and cilantro before serving.

Conclusion:

This chicken tortilla soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. It is also a great way to use up leftover chicken. The soup is packed with flavor, thanks to the combination of chicken, tomatoes, onions, garlic, and spices. The tortillas add a nice crunch, and the cheese melts and makes the soup creamy and delicious. This soup is sure to be a hit with everyone who tries it.

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