Trishas 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 YEARWOOD'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 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

CHICKEN TORTILLA SOUP

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

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

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, jalapeños, 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.