Trisha Yearwood Chicken Tortilla Soup

Trisha Yearwood Chicken Tortilla Soup

from insanelygoodrecipes.com
40 min
8 servings

Get cozy in the winter months with this refreshing, flavorful recipe for Trisha Yearwood's Chicken Tortilla Soup!

Ingredients

  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 medium onion (finely chopped)
  • 2 tablespoons all-purpose flour
  • 3 (14 ounce) cans chicken broth
  • 4 cups half-and-half (or two 14-ounce cans diced tomatoes)
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 cup salsa (mild or spicy)
  • 4 boneless, skinless chicken breasts (boiled, drained, and shredded)
  • 8 ounces Monterey Jack (grated)
  • 8 ounces sharp Cheddar (grated)
  • 1 (15 ounce) can black beans (drained)
  • 1 (15 ounce) can kidney beans (drained)
  • 1 (15 ounce) can whole kernel corn (drained)
  • 2 teaspoon ground cumin
  • 1 (1.25 ounce) packet fajita seasoning
  • 1 (16 ounce) bag tortilla chips
  • 1/2 cup sour cream

Directions

  1. 1

    In a large pot, melt the butter over medium heat.

  2. 2

    Add the garlic and onion and cook for five minutes (or until softened).

  3. 3

    Add the flour and stir until well combined. Cooking for one additional minute.

  4. 4

    Stir in the broth and half-and-half.

  5. 5

    Add the salsa, cream of chicken soup, chicken, corn, beans, cumin, and fajita seasoning.

  6. 6

    Simmer for 15 more minutes over low heat.

  7. 7

    Ladle the soup into bowls and garnish with sour cream, cheese, and tortilla chips.

  8. 8

    Enjoy!