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Trisha Yearwood's Chicken Tortilla Soup Recipe

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This recipe for Trisha Yearwood's Chicken Tortilla Soup, by , is from Our Family Favorites, 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!

Cathy Smith


1 Rotisserie chicken, chopped
3 Tbsp butter
1 tsp minced garlic
1 medium onion, diced
2 Tbsp flour
3 14 oz cans low sodium chicken broth
2 cups milk
2 cups half and half
1 cup of prepared salsa ( I use On The Border mild salsa)
1 15 oz. can chili beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 15 oz can sweet whole kernel corn
1 1/2 Tbsp ground Cumin
1 package of Fajita seasoning
2 10 oz. cans of cream of chicken soup

Optional toppings:
sour cream
fresh chopped cilantro
Mexican shredded cheese
Tortilla strips

Melt butter in large pot over medium heat. Add garlic and onion and saute until softened, 5 minutes. Add flour and stir well, cooking 1 minute more. Add broth, milk and half and half. Stir in soup, salsa, beans, corn, cumin and fajita seasoning. Mix well and then add chopped chicken. Simmer 30 minutes.
Serve with fresh chopped cilantro, sour cream, mexican shredded cheese and tortilla strips or crushed tortilla chips.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes




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