Trisha Yearwoods 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

TORTELLINI SOUP



Tortellini Soup image

Provided by Trisha Yearwood

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
1 teaspoon minced garlic
4 carrots, peeled and sliced into 1/4-inch coins
8 cups chicken stock
1 cup frozen green peas
One 12-ounce container tricolor cheese tortellini
2 ears corn, kernels removed
2 cups fresh baby spinach, torn into smaller pieces
Grated Parmesan cheese, for garnish

Steps:

  • In a large stockpot over medium heat, heat the oil until it shimmers, about 2 minutes, then add the onion, garlic, and carrots, and saute for 5 minutes or until the vegetables are slightly soft. Pour in the chicken stock, increase the heat to high, and bring to a boil. Add the peas, tortellini, and corn and cook for 12 minutes, or according to the package directions for the tortellini.
  • Remove the stockpot from the heat and add the spinach, stirring until it wilts. To serve, spoon the soup into bowls and top with grated Parmesan cheese.

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.

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