Trishas Chicken Tortilla Soup Recipe Foodcom

TRISHA'S CHICKEN TORTILLA SOUP

Trisha's Chicken Tortilla Soup image

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

Ingredients

3 tablespoons butter
1 teaspoon garlic, minced
1 medium onion, finely chopped
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10 3/4 ounce) can cream of chicken soup
1 cup salsa
4 boneless skinless chicken breasts, boiled, drained and shredded
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can whole kernel corn, drained
2 teaspoons ground cumin
1 (1 1/3 ounce) packet fajita seasoning mix
1 (16 ounce) bag tortilla chips
8 ounces monterey jack cheese, grated
8 ounces sharp cheddar cheese, grated
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.

THE BEST CHICKEN TORTILLA SOUP EVER

The Best Chicken Tortilla Soup Ever image

This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.

Provided by kat in ky

Categories Chicken

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 whole chicken
3 tablespoons oil
1 onion, chopped
1/2 bunch cilantro, snipped
1 tablespoon cumin
1 tablespoon garlic pepper seasoning
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can Rotel Tomatoes
2 (10 ounce) cans chicken broth or 2 (10 ounce) cans homemade chicken broth
2 beef broth
2 (14 ounce) cans stewed tomatoes
1 (14 ounce) can diced tomatoes
monterey jack cheese
tortilla chips
avocado

Steps:

In a large pot, boil chicken until done.
Cool and debone.
In a skillet, saute onion in oil.
Add remaining ingredients and simmer for 45 minute.
to mingle the seasonings.
Serve with monteray jack cheese and tortilla chips and avocado.

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