WEEKDAYS 1e|12c|p

Trisha Yearwood's Chicken Tortilla Soup

Trisha Yearwood
|
Servings: 4 to 6
|
easy
|
30 to 60 min

Warm up with this tasty dish!


  • Ingredients
  • step-by-step directions
Ingredients
Trisha Yearwood's Chicken Tortilla Soup
  • 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 .75-ounce can Cream of Chicken Soup
  • 1 cup Prepared Salsa (your favorite)
  • 4 Boneless and Skinless Chicken Breasts (boiled and drained and then shredded)
  • 1 15- ounce can Kidney Beans
  • 1 15- ounce can Black Beans (drained)
  • 1 15- ounce can Whole Kernel Corn
  • 2 teaspoon Ground Cumin
  • 1 1 .27-ounce packet Fajita Seasoning
  • 1 16- ounce bag Tortilla Chips
  • 8 ounce Monterey Jack Cheese (grated)
  • 8 Sharp Cheddar Cheese (grated)
  • 1/2 cup Sour Cream
Directions
  • Melt butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened.
  • Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Bring to a boil over medium heat, about 10 minutes. 
  • Then reduce heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low hear 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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