Trisha Yearwood's Tortilla Soup Recipe
This recipe combines seasoned chicken, a jar of salsa, and canned veggies to create a flavorful and comforting soup that’s perfect for any occasion.I love how Trisha makes this dish easy with ingredients you likely already have in your pantry.One key trick is to let the soup simmer long enough so all the flavors meld together beautifully.This hearty soup not only tastes incredible, but it’s also easy to prepare, making it an ideal meal for busy weeknights or cozy weekends.Don’t forget to garnish with crunchy tortilla strips for that perfect finishing touch!
Servings: 3
Ingredients
- 1 tbsp Butter
- 2 cloves Garlic minced
- 1 Onion chopped
- 2 tbsp Flour
- 4 cups Chicken Broth
- 1 cup Half-and-Half
- 1 can Cream of Chicken Soup 10.5 oz.
- 1 jar Salsa 16 oz.
- 2 cups Chicken cooked and shredded
- 1 can Black Beans 16 oz., drained and rinsed
- 1 can Corn 15 oz., drained
- 1 tbsp Cumin
- 2 tbsp Fajita Seasoning
Instructions
- Melt the butter in a large pot over medium heat.
- Add the garlic and chopped onion.
- Sauté until softened, about 5 minutes.
- Add the flour to the pot.
- Stir well and cook for 1 minute more.
- Pour in the chicken broth and half-and-half.
- Stir constantly to combine.
- Mix in the cream of chicken soup and salsa.
- Continue to stir until everything is well combined.
- Add the shredded chicken, black beans, corn, cumin, and fajita seasoning.
- Simmer over low heat for about 15 minutes.