"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Trisha Yearwood's Chicken Tortilla Soup Recipe

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This recipe for Trisha Yearwood's Chicken Tortilla Soup, by , is from The Bohrer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cindy Bohrer

Category:
Category:

Ingredients:  
Ingredients:  
3 T. butter
1 t. minced garlic
1 medium chopped onion
1/2 to 1 chopped green pepper
2 T. flour
3-14 oz. cans chicken broth
4 cups half and half (I use 1 cup half & half and an additional 3 cups chicken broth)
1-10.75 can cream of chicken soup
1 cup of your favorite salsa
4 boneless & skinless chicken breasts (boiled & drained & then shredded)
1-15 oz. can kidney beans
1-15 oz. can black beans (drained & rinsed)
1-15 oz. can whole kernel corn
2 t. ground cumin
1-1.27 oz. packet fajita seasoning
1/2 cup rice
Tortilla chips
8 oz. Monterey jack cheese (grated)
8 oz. mild or sharp cheddar cheese (grated)
1/2 sour cream

Directions:
Directions:
Melt butter in large pot over medium heat; add garlic, onion & green pepper and saute for 5 minutes.
Add flour and stir well, cook for 1 minute.
Add the chicken broth and the half & half. Bring to a boil over medium heat, about 10 minutes.
Then reduce heat to low. Stir in the cream of chicken soup, salsa,chicken,beans, corn,rice,cumin,& fajita seasoning.
Continue to simmer over low heat for 15 minutes.
Serve with tortilla chips, cheese, and sour cream.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 to 60 minutes
Personal Notes:
Personal Notes:
Enjoy! Brad, Molly, & I really like this soup.

 

 

 

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