Trisha Yearwood Chicken Tortilla Soup Recipes

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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

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'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.

LEMONY ORZO CHICKEN SOUP IN A JAR



Lemony Orzo Chicken Soup in a Jar image

Provided by Trisha Yearwood

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 medium carrot, chopped
1 celery stalk, chopped
1/2 medium onion, chopped
1 quart chicken stock
1/3 cup orzo
Kosher salt and freshly ground black pepper
12 ounces boneless, skinless chicken breasts (about 2 split breasts), cut into 1/2-inch pieces
1/2 cup frozen peas, thawed
4 cups loosely packed baby spinach
2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Combine the carrots, celery and onions, chicken stock and 2 cups water in a large pot. Bring to a boil over medium-high heat.
  • Add the orzo and 1/2 teaspoon salt, reduce the heat to a simmer and cook until the vegetables and orzo are tender, about 10 minutes.
  • Toss the chicken with 1/2 teaspoon salt and a few grinds of pepper, then add to the soup along with the peas. Simmer until the chicken is just cooked through, 3 to 4 minutes. Add the spinach and cook, stirring, until just wilted.
  • Off the heat, stir in the lemon juice and zest and season with salt and pepper to taste. Divide the soup between 4 pint-size Mason jars.

Nutrition Facts : Calories 283, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 69 milligrams, Sodium 603 milligrams, Carbohydrate 27 grams, Fiber 4 grams, Protein 30 grams, Sugar 7 grams

CHICKEN TORTILLA CASSEROLE



Chicken Tortilla Casserole image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 18

4 boneless, skinless chicken breasts
Salt
Chicken Gravy, recipe follows
1 cup canned green chiles, chopped and drained
1 medium onion, finely chopped
1 clove garlic, minced
1 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Twenty-four 6-inch corn tortillas
3 cups shredded Cheddar
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk
Salt and pepper

Steps:

  • Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
  • Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
  • In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
  • Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
  • Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.

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