Best Trishas Chicken Tortilla Soup Recipe Foodcom Recipes

TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP

Trisha Yearwood's Chicken Tortilla Soup image

Provided by Jenna

Yield 8

Number Of Ingredients 14

Ingredients

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

HOMEMADE CHICKEN TORTILLA SOUP

Homemade Chicken Tortilla Soup image

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. -Laura Black Johnson, Largo, Florida

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

Steps:

In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.