This Trisha Yearwood Chicken Tortilla Soup will be your go-to comfort food this winter season!
At the first sign of a chill in the air, I know it is time to break out the soup recipes! This Mexican-inspired recipe has just the right amount of spice and heartiness to warm the stomach.
Simple ingredients like jarred salsa, chicken breast, and corn come together to create this delicious soup. And of course, you can’t forget the toppings like cheddar cheese and crunchy tortilla chips.
The idea behind many of Trisha Yearwood’s recipes is that they’re simple and accessible for everyday families. To keep this recipe family-friendly, she cuts back on the spices so it’s mild enough for kids to enjoy.
Make this Chicken Tortilla Soup your new cold-weather staple with this easy to learn recipe.
Tips And Tricks For Making The Best Trisha Yearwood’s Chicken Tortilla Soup
- Use leftover chicken to simplify this recipe. Leftover rotisserie chicken is my favorite option because it adds even more flavor to the dish.
- Lower the sodium levels of this soup by opting for low-sodium broth and low-sodium seasonings.
- Create a richer, more flavorful soup broth by boiling the bones of your leftover chicken. The fat from the marrow will help enhance the depth of flavor.
- Add spiciness by including your favorite type of chilis. Jalapeños work well with this Mexican-themed soup, or chipotles if you’d like some smokiness.
- Thicken your soup by adding cornstarch or corn flour to the broth. This is best done by creating a roux first, to avoid lumps of flour.
How To Make Trisha Yearwood’s Chicken Tortilla Soup
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
- Melt Butter
Heat a large pot over medium heat. Add the butter and let it melt.
- Saute Onion and Garlic
Add the finely chopped onion and garlic and saute. Let the onions get soft and the garlic fragrant.
- Add Flour
Mix flour with the butter, onion, and garlic and stir for 1 minute. The flour should turn a golden yellow color.
- Create Soup Base
Pour chicken broth and half and half cream into the pot and stir to mix. They will thicken with the flour and create a soup base.
- Add Rest of the Ingredients
Add the salsa, beans, shredded chicken breasts, corn, and cream of chicken soup to the pot. Sprinkle in the fajita seasoning and cumin and mix well.
- Simmer Soup
Set the pot to low heat and let the soup simmer for about 15 minutes.
- Serve with Tortilla Chips, Cheese, and Sour Cream
Crush tortilla chips and add them to the bottom of your individual bowls. Spoon the chicken soup over top of the chips.
Top your soup off with a healthy sprinkle of cheese and a spoonful of sour cream.
What To Serve With Trisha Yearwood’s Chicken Tortilla Soup
This soup makes an excellent side or appetizer for other Mexican foods like tacos! A savory beef taco would be an excellent flavor combination for this spicy and tangy soup.
This soup can also help lighten up heavier entrees such as burritos. A hearty loaded burrito with guacamole and chicken would taste amazing with this creamy soup.
A side of spicy Mexican rice would be perfect to add some heat to this recipe. You can eat the rice alone, or add the rice right to your soup to make it more filling!
Mexican street corn is one of my favorite ways to eat corn on the cob! The smokiness from the barbecue will add another element of flavor to balance the acidity.
Toppings For Trisha Yearwood’s Chicken Tortilla Soup
You can’t serve this soup without a gooey cheese topping! The best types of cheese are cheddar or Monterey Jack, which both have a mild but salty flavor and melt nicely.
This soup is quite acidic due to the tomato soup base, so sour cream helps balance out that acidity. Sour cream can also help cool down an overly spicy soup!
In my opinion, avocado and Mexican food are meant to be together. You can’t go wrong with this creamy vegetable topping.
The mild avocado absorbs flavors quite well, so it goes great with heavily spiced foods.
If you want to brighten the flavor of this soup, add a squirt of lime juice. It pairs nicely with the tomatoey broth and brings out the flavor of the chicken even more.
Storage and Reheating Instructions
Soups like this Chicken Tortilla soup are great to make in big batches to store for later meals. Leftovers of this soup can be stored in the refrigerator in an airtight container for up to 4 days.
The best way to store large quantities of this soup is to freeze it! Store in an airtight container for up to three months in the freezer.
When you fill the container with soup, it’s best to only fill it up to 80% capacity. The soup will expand as it freezes, so this will help avoid spills and leaks.
To reheat frozen Chicken Tortilla Soup, thaw in the refrigerator overnight. Then, empty the contents into a small pot and heat the soup on medium-high until it boils.
This soup is not only delicious, but it’s nutritious too! Beans are a great source of carbohydrates, and chicken offers plenty of protein.
Black beans and kidney beans are especially nutritious and contain iron, potassium, and fiber. Kidney beans have a low glycemic index of 24 (3), whereas black beans have a glycemic index of just 30. (4)
Low glycemic foods will not raise your blood sugar like high-glycemic index foods will. (5) This makes them safer to eat for people with conditions like diabetes.
To make this soup even healthier, try substituting the butter for a lower cholesterol fat such as olive oil. Lower the amount of sodium by choosing low sodium canned beans and low sodium chicken broth. – Kirsten Mae Magbanua, RND
- 22.9g Fat
- 26.5g Carbs