Trisha Yearwood Chicken Tortilla Soup

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Trisha Yearwood’s Chicken Tortilla Soup is a warm hug in a bowl. This tasty soup brings together tender chicken, zesty spices, and crunchy tortilla chips for a meal that’s both filling and fun. You can whip up this crowd-pleasing dish in just 40 minutes, making it perfect for busy weeknights or lazy weekends.

The recipe is easy to follow and uses simple ingredients you might already have in your kitchen. You’ll love how the creamy broth, hearty beans, and sweet corn come together to create a soup that’s packed with flavor. Whether you’re cooking for your family or hosting friends, this chicken tortilla soup is sure to be a hit.

Exact Ingredients List

Here’s what you’ll need to make Trisha Yearwood’s Chicken Tortilla Soup:

• 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
• 1 (10.75 ounce) can cream of chicken soup
• 1 cup salsa (mild or spicy)
• 4 boneless, skinless chicken breasts, cooked and shredded
• 8 ounces Monterey Jack cheese, grated
• 8 ounces sharp Cheddar cheese, grated
• 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 (1.25 ounce) packet fajita seasoning
• 1 (16 ounce) bag tortilla chips
• 1/2 cup sour cream

You can adjust the spiciness by choosing mild or spicy salsa. For a lighter version, you can use two 14-ounce cans of diced tomatoes instead of the half-and-half.

Don’t forget to have a large pot ready for cooking this yummy soup!

Instructions

Get ready to make a tasty soup! Grab a big pot and put it on the stove. Turn the heat to medium and melt 3 tablespoons of butter.

Chop up 1 medium onion and mince 1 teaspoon of garlic. Add them to the pot and cook for 5 minutes until they’re soft.

Sprinkle in 2 tablespoons of flour. Stir it well for 1 minute. This will help thicken your soup.

Pour in 3 cans of chicken broth and 4 cups of half-and-half. Stir everything together.

Now add 1 can of cream of chicken soup, 1 cup of salsa, 4 shredded chicken breasts, and 1 can each of black beans, kidney beans, and corn. Don’t forget 2 teaspoons of cumin and 1 packet of fajita seasoning.

Let your soup simmer on low heat for 15 minutes. This will let all the flavors mix together.

Your soup is ready! Scoop it into bowls and top with sour cream, shredded cheese, and crunchy tortilla chips. Enjoy your warm, yummy meal!

Possible Substitutes List

You can easily swap out some ingredients in this tasty chicken tortilla soup. Here are some ideas:

• Instead of butter, try olive oil for a healthier fat option.
• Swap onion powder for fresh onion if you’re short on time.
• Use gluten-free flour to make the soup gluten-free friendly.
• Try vegetable broth instead of chicken broth for a vegetarian version.

For the dairy ingredients:

• Replace half-and-half with milk or coconut milk
• Swap cream of chicken soup for cream of mushroom or celery
• Use different cheese blends like Mexican or taco mix

Protein options:

• Turkey or pork instead of chicken
• Tofu or extra beans for a vegetarian twist

You can also mix up the beans and veggies:

• Try pinto or navy beans
• Add diced bell peppers or zucchini
• Use frozen corn instead of canned

For toppings, try:

• Avocado slices
• Lime wedges
• Fresh cilantro
• Jalapeños for extra heat

These swaps let you customize the soup to your taste or diet needs. Have fun trying new combos!

How To Make It Diabetes-Friendly

You can easily adapt this tasty soup for a diabetes-friendly diet. Start by using lean chicken breast and low-sodium broth to cut down on fat and salt.

Replace the half-and-half with unsweetened almond milk or fat-free milk. This swap reduces calories and carbs while keeping the creamy texture.

Skip the cream of chicken soup and use pureed cauliflower instead. It adds thickness without extra carbs. Use less cheese or opt for reduced-fat versions.

Cut back on the beans and corn. These are high in carbs, so use half the amount called for in the recipe. Add extra non-starchy veggies like bell peppers or zucchini.

Leave out the tortilla chips. Try a small sprinkle of baked tortilla strips on top for crunch without all the carbs.

Use plain Greek yogurt instead of sour cream. It’s lower in fat and adds protein. Go easy on portions – aim for about 1 cup of soup per serving.

With these tweaks, you can enjoy a bowl of this comforting soup while keeping your blood sugar in check. Remember to test your levels after eating to see how it affects you.

Tips, Tricks & Storing

Make this soup your own by adjusting the spice level. Use mild salsa for a milder taste or spicy salsa for extra kick. You can also add diced jalapeños for more heat.

Save time by using pre-cooked rotisserie chicken instead of boiling chicken breasts. Just shred the meat and add it to the soup.

For a thicker soup, crush some tortilla chips and stir them in. They’ll help thicken the broth as they cook.

Freeze leftovers in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

When reheating, add a splash of broth or water to thin the soup if needed. Heat on the stove or in the microwave, stirring often.

Try these tasty toppings:

• Sliced avocado
• Chopped cilantro
• Lime wedges
• Diced tomatoes

Store leftover soup in the fridge for 3-4 days. Keep toppings separate and add them fresh when serving.

For easy meal prep, chop veggies and shred cheese ahead of time. Store in the fridge until ready to use.