CREAM BASED CHICKEN TORTILLA SOUP RECIPE RECIPES

Name: Trisha's Chicken Tortilla Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: american
Ingredients: 3 tablespoons butter; 1 teaspoon minced garlic; 1 medium onion, finely chopped; 2 tablespoons all-purpose flour; Three 14-ounce cans chicken broth; 4 cups half-and-half; One 10.75-ounce can cream of chicken soup; 1 cup prepared salsa, mild or spicy; 4 boneless, skinless chicken breasts, boiled, drained and shredded; One 16-ounce bag tortilla chips; 8 ounces Monterey Jack, grated; 8 ounces sharp Cheddar, grated; One 15-ounce can black beans, drained; One 15-ounce can kidney beans, drained; One 15-ounce can whole kernel corn, drained; 2 teaspoon ground cumin; One 1.27-ounce packet fajita seasoning; 1/2 cup sour cream

TRISHA'S CHICKEN TORTILLA SOUP RECIPE | TRISHA YEARWOOD ...

Trisha's Chicken Tortilla Soup Recipe | Trisha Yearwood ... image

Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies.

Provided by Trisha Yearwood

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
Three 14-ounce cans chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
One 15-ounce can black beans, drained
One 15-ounce can kidney beans, drained
One 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
One 1.27-ounce packet fajita seasoning
1/2 cup sour cream

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.

BEST SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - HOW TO ...

Best Slow-Cooker Chicken Tortilla Soup Recipe - How to ... image

This Slow-Cooker Chicken Tortilla Soup combines chicken breasts, fire-roasted tomatoes, and black beans for an easy meal. Don't skip the tortilla croutons!

Provided by Lindsay Funston

Categories gluten-free low-cost Cinco de Mayo easy chicken weeknight meals winter poultry soup

Total Time 5 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6

Number Of Ingredients 18

Ingredients

1 lb. boneless skinless chicken breasts
1 (15-oz.) can black beans, rinsed
1 c. frozen corn
2 bell peppers, chopped
1 white onion, chopped
1 (15-oz.) can fire-roasted tomatoes
1/4 c. freshly chopped cilantro, plus more for garnish
3 cloves garlic, minced
1 tbsp. ground cumin
1 tbsp. chili powder
1 tsp. kosher salt
2 c. low-sodium chicken broth
1 c. shredded Monterey jack
1 tbsp. extra-virgin olive oil
3 small corn tortillas, cut into strips
Sliced avocado, for serving
Sour cream, for serving
Lime wedges, for serving

Steps:

In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil. Add tortilla strips and cook until crispy and golden, 3 minutes. Transfer to a paper towel-lined plate and season with salt. Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime.

Nutrition Facts : Calories 420 calories

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