Chicken Tortilla Soup


(Trisha Yearwood)


  • 3 Tbsp butter
  • 1 tsp garlic, minced
  • 1 medium onion, finely chopped
  • 2 Tbsp flour
  • 3 14oz cans chicken broth
  • 4 cups half-and-half
  • 1 10.75oz can cream of chicken soup
  • 1 cup salsa (mild or spice, according to your taste)
  • 4 boneless, skinless chicken breasts, boiled, drained and shredded
  • 1 15oz can kidney beans, drained
  • 1 15oz can black beans, drained
  • 1 15oz can whole kernel corn, drained
  • 2 tsp ground cumin
  • 1 packet fajita seasoning
  • 1 16oz bag tortilla chips (optional)
  • 8oz Monterey jack cheese, grated (optional)
  • 8oz Sharp cheddar cheese, grated (optional)
  • ½ cup sour cream (optional)


  1. Fill pot with water and boil the chicken, let cool and shred
  2. In a large pot, melt butter over medium heat; add garlic and onion and sauté for 5 minutes or until softened
  3. Add the flour and stir well, cooking for 1 minute more
  4. Add the broth and half-and-half. Bring to a boil over medium heat (about 10 minutes) Then reduce heat to low.
  5. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin, and fajita seasoning.
  6. Continue to simmer over low heat for 15 minutes
  7. Crumble the tortilla chips (optional) into individual bowls and top with a ladle of soup
  8. Sprinkle each serving with cheese (optional) and add a dollop of sour cream (optional)
  9. Serve

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