Trisha Yearwood chicken tortilla soup is a Food Network sensation you can easily make at home!
Loaded with chicken, beans, corn, chips, and fresh toppings, it’s an explosion of Mexican flavors. Put on a pot and it’ll be ready in less than 45 minutes.
Not only will it warm your body, but it will comfort your heart and soul. And since this recipe comes straight from Trisha Yearwood, you know it’s great.
So grab a spoon and ladle yourself a bowl of this chicken tortilla soup!
Tips & Tricks
What’s great about this incredible soup recipe is that it’s foolproof. It’s so easy to make that you can’t mess it up.
Still, I have some tips and tricks to make it even better!
- Reduce the salt. Are you watching your salt intake? Use low sodium canned corn, beans, chicken broth, and Fajita seasoning.
- Load up on toppings. Make the soup even more colorful and flavorful with extra toppings! My favorites include olives, jalapenos, cilantro, tomatoes, avocados, and pico de gallo.
- Use store-bought chicken. Instead of cooking chicken from scratch, simplify the process with a rotisserie chicken. This saves you a lot of time and effort. Plus, it can add a little more flavor to the soup.
- Skip the cream. If you don’t want it creamy, skip the half & half and use diced tomatoes instead.
- Bake the chicken. If you do cook the chicken yourself, bake instead of boiling for more flavor. Just drizzle the chicken breasts with olive oil and bake at 375 degrees for 20 to 30 minutes. Shred the chicken and it’s done.
- Boost your chicken stock. Chicken bones will make your store-bought stock even more flavorful! Just add the bones and simmer for 1-2 hours.
- Add chipotle. Give your soup a smoky, fiery kick by adding chipotle! Add a tablespoon at a time. Then do a taste test before adding more.
- Thicken the soup. Want thicker soup? Add sliced tortillas! Just stir them in while cooking to absorb liquid. In turn, it will make the soup much thicker.
- DIY tortilla chips. Want to make your own tortilla chips? Easy! Slice corn tortillas into 2-inch long, ¼ inch thick strips. Then fry in oil at 350 to 375 degrees Fahrenheit for about 1 minute until crispy.
What to Serve with Tortilla Soup
Chicken tortilla soup is a Mexican dish. So it only makes sense to serve it with some tasty Mexican-inspired sides.
Here are some of my favorites you’ve got to try:
- Green Salad – A simple salad with romaine lettuce, tomatoes, corn, and queso fresco cheese won’t disappoint. It’s a refreshing side that nicely contrasts the richness of the soup.
- Chips and Dip – How about a bowlful of chips, fresh guacamole, and salsa? No other sides scream delicious fiesta more than these three!
- Rolls – Soup and bread are a classic combo! So round out your dinner with some buttery bread rolls. Filling and delicious, this side dish is perfect when you’re serving large crowds!
How to Store
You can preserve leftover chicken tortilla soup in the fridge or freezer.
Just store the extra toppings separately, so they don’t get soggy. Then, add them after reheating your soup.
To Store: Let the leftovers cool to room temperature. Transfer to an airtight container and refrigerate. Enjoy within 7 days.
To Freeze: Place cooled leftovers in a freezer-friendly airtight container. Freeze for up to 3 to 4 months.
How to Make Trisha Yearwood’s Chicken Tortilla Soup
When it comes to chicken tortilla soup, Trisha Yearwood has one of the best recipes. It’s super easy, and it only takes 40 minutes to make! Here’s how:
More Filling Soup Recipes You’ll Enjoy
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Chick-fil-A Chicken Tortilla Soup
Chipotle Black Bean Soup
Best Bowl of Chili
Trisha Yearwood Chicken Tortilla Soup
8
servings15
minutes25
minutes1067
kcalGet cozy in the winter months with this refreshing, flavorful recipe for Trisha Yearwood’s Chicken Tortilla Soup!
Ingredients
3 tablespoons butter
1 teaspoon minced garlic
1 medium onion (finely chopped)
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half (or two 14-ounce cans diced tomatoes)
1 (10.75 ounce) can cream of chicken soup
1 cup salsa (mild or spicy)
4 boneless, skinless chicken breasts (boiled, drained, and shredded)
8 ounces Monterey Jack (grated)
8 ounces sharp Cheddar (grated)
1 (15 ounce) can black beans (drained)
1 (15 ounce) can kidney beans (drained)
1 (15 ounce) can whole kernel corn (drained)
2 teaspoon ground cumin
1 (1.25 ounce) packet fajita seasoning
1 (16 ounce) bag tortilla chips
1/2 cup sour cream
Instructions
- In a large pot, melt the butter over medium heat.
- Add the garlic and onion and cook for five minutes (or until softened).
- Add the flour and stir until well combined. Cooking for one additional minute.
- Stir in the broth and half-and-half.
- Add the salsa, cream of chicken soup, chicken, corn, beans, cumin, and fajita seasoning.
- Simmer for 15 more minutes over low heat.
- Ladle the soup into bowls and garnish with sour cream, cheese, and tortilla chips.
- Enjoy!
Notes
- S
Fantastic!!! Thanks 🙏🏻
can this be made in the crockpot?
Hi Toni!
You could make this in the crockpot, but since it’s so quick, I suggest sticking with the stovetop.
It’ll be ready in under an hour!
If you really want to use the crockpot, you’ll need to sauté the onions and garlic, as instructed, then add them to the slow cooker with the chicken broth, soup, salsa, seasonings, and raw chicken (if using cooked chicken, leave it out for now).
Cook for 3-4 hours on HIGH, then add the corn, beans, and cheese (and the chicken if using cooked). If using raw chicken, take it out of the pot and shred it, then add it back in.
Cook for another 15-30 minutes, stirring often, until everything is hot and the cheese is melted.
Finally, add the half and half and cook for a few more minutes.
For a thicker soup, whisk 2-3 tablespoons of flour into the heavy cream before mixing
Hope this helps!
It is a tasty soup but is nothing like the pictures shown! pictures show a tomatoe based soup and the recipes is more of a cream based soup. Very disapointed! could also use a bit more spice heat.
Hi Joe!
I’ve added a note to this one to make it more tomato-based.
You can swap out the half & half for diced tomatoes to keep it sharp, rather than creamy 🙂