Trishas Chicken Tortilla Soup Recipes
TRISHA'S CHICKEN TORTILLA SOUP
I saw Trisha Yearwood make this on Food Network and wanted to post here for safekeeping. Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
Provided by Claudia Dawn
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
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.
CHICKEN TORTILLA SOUP
Make and share this Chicken Tortilla Soup recipe from Food.com.
Provided by brinigirl
Categories Weeknight
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Melt the butter in a large pot (at least 8 qt) over medium heat. Add the garlic and onion, cook until softened (about 5 minutes). Add the flour and stir well. Cook for an additional 2 minutes (stiring constantly). Add the chicken broth and Half & Half. Stir in the remaining ingredients. Bring the soup just to a boil then turn the heat down and simmer for 15 minutes.
- Put the soup in bowls and top with tortilla chips, cheese and sour cream.
- NOTES: If you want the soup a little thicker add 2 T of corn starch mixed with 3 T of water in the last 2 minutes of cooking.
Nutrition Facts : Calories 973.9, Fat 55.1, SaturatedFat 26.1, Cholesterol 153.6, Sodium 1824.2, Carbohydrate 76.3, Fiber 11.1, Sugar 6.7, Protein 47.7
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- 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.
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