TRISHA YEARWOOD'S TORTILLA SOUP
A tried and true copy cat recipe for Trisha Yearwood's Tortilla Soup. It's simple to make and delicious.
Provided by Meagan
Categories Recipe
Time 45m
Number Of Ingredients 14
Steps:
- Melt the butter in a large soup pot.
- Add garlic and onion, and saute until soft.
- Add flour and stir well. Saute for 1 minute.
- Add the broth and the half-and-half. (I boiled the chicken before hand in 6 comes of water to make the broth.)
- Stir in cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.
- Continue to simmer over low heat for 15 minutes. Stir a lot to prevent anything from sticking to the bottom of the pot.
- Optional: Top it with tomatoes, green onions, cilantro, shredded cheese, sour cream, tortilla chips and black olives.
TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP
Provided by Jenna
Yield 8
Number Of Ingredients 14
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 milk. 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.
- Serving size: 1 cup
Nutrition Facts : ServingSize 1 cup, Calories 328, Fat 10.3, Carbohydrate 29, Fiber 6, Protein 30
TRISHA YEARWOOD CHICKEN TORTILLA SOUP
Steps:
- 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!
Nutrition Facts : Calories 200 cal
CHICKEN TORTILLA CASSEROLE
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.)
- Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray.
- In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat.
- Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper.
TRISHA'S CHICKEN TORTILLA SOUP
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
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.
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