Trisha Yearwood Chicken Tortilla Soup Recipes

TRISHA YEARWOOD CHICKEN TORTILLA SOUP

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!

TRISHA'S CHICKEN TORTILLA SOUP

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.

SLOW-COOKER CHICKEN TORTILLA SOUP

Steps:

• Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
• Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.