Trisha Yearwood Chicken Tortilla Soup

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If you crave something warm, hearty, and full of layered flavors, Trisha Yearwood’s chicken tortilla soup delivers comfort in every spoonful. Balanced between classic Mexican spices, juicy chicken, and crisp toppings, this soup makes any dinner feel festive. Whether you are new to homemade soups or a kitchen veteran looking for a fresh take, this recipe guides you from simmering your base to building the perfect bowl.

Why Chicken Tortilla Soup Works

Chicken tortilla soup draws on Southwest traditions. What makes Trisha Yearwood’s version stand out is its rich broth, which infuses each sip with gentle heat, smoky undertones, and tang. The shredded chicken remains tender and plenty of veggies and beans bring satisfying heft. Corn adds sweetness, while crushed tortilla chips lend crunch and body. Top it with anything from lime wedges and avocado to sour cream and cilantro—each bowl becomes exactly the meal you want.

Ingredients

Here’s what you’ll need for a classic pot of Trisha Yearwood chicken tortilla soup:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, diced (red or green)
• 4 cups chicken broth (low sodium preferred)
• 1 can (14.5 ounces) diced tomatoes with green chiles
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 2 cups cooked shredded chicken (rotisserie or homemade)
• 1 packet (about 1 ounce) fajita seasoning mix
• 1 teaspoon ground cumin
• 1 teaspoon chili powder (optional for extra heat)
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Salt and black pepper to taste
• 8 small corn tortillas, sliced into strips
• Vegetable oil for frying

For Topping

• Tortilla chips or fried tortilla strips
• Diced avocado
• Shredded cheddar or Monterey Jack cheese
• Chopped fresh cilantro
• Sliced jalapeños
• Sour cream
• Lime wedges
• Sliced black olives
• Pico de gallo or chopped tomatoes

Step-by-Step Directions

1. Sauté the Aromatics

Heat olive oil in a large soup pot over medium. Add onion and bell pepper. Sauté until soft, about 5 minutes. Stir in the garlic and cook for another minute, just until fragrant, watching carefully so it doesn’t brown.

2. Build the Soup Base

Pour in chicken broth and diced tomatoes with green chiles. Stir to combine. Add fajita seasoning, cumin, smoked paprika, and chili powder if using. Mix until the seasonings fully dissolve.

3. Toss In the Main Ingredients

Stir in beans, corn, and the cooked chicken. Allow the soup to come to a gentle simmer. Keep it at a low, steady heat to meld the flavors, letting it bubble softly for 20 minutes. As the soup simmers, taste and adjust salt or pepper if needed. Add the lime juice toward the end.

4. Prepare the Tortilla Strips

While the soup simmers, slice the corn tortillas into 1/4-inch strips, each about 2 inches long. Heat vegetable oil in a skillet over medium-high until shimmering. Working in batches, fry the tortilla strips for about 30-60 seconds per side, until crisp and golden. Move them to paper towels and sprinkle with a small pinch of salt. You can use store-bought tortilla chips as a shortcut.

5. Final Assembly

Ladle soup into bowls. Top with a handful of crisp tortilla strips or chips. Add avocado, cheese, cilantro, jalapeño, and your favorite toppings. Squeeze a bit more lime over the top for brightness.

Tips and Tricks

Enhance the Flavor

• Add chipotle in adobo for heat and depth—start with a spoonful, adjust as you like.
• Simmer the broth with chicken bones for an hour to enhance flavor if you have the time.
• For smokier notes, try a pinch of ancho chili powder or diced chipotle pepper.

Save Time

• Rotisserie chicken is your friend—just shred and add.
• Pre-chopped frozen onion and peppers work in a pinch.

Adjust for Dietary Needs

• Use low-sodium beans, broth, and fajita seasoning to control salt.
• Swap in dairy-free cheese and sour cream if needed.
• Skip frying and use baked tortillas for fewer calories.

Thickening the Soup

Want a thicker, heartier texture? Stir in extra sliced tortilla strips while the soup cooks. As they simmer, they soak up broth, expanding and making the soup richer.

Topping Suggestions

Mix and match for a custom bowl each time. Favorites include:

• Avocado for creaminess
• Cilantro and jalapeños for freshness and zing
• Sour cream and shredded cheese for richness
• Lime wedges for a tart finish
• Olives or pico de gallo for even more flavor layers

Serving Ideas

This soup shines as a main course, but pairing it with the right side makes it a complete meal. Some options:

• Simple Green Salad: Romaine, fresh corn, tomatoes, and crumbled queso fresco tossed with lime vinaigrette.
• Chips and Dips: Salsa fresca and homemade guacamole work well alongside the soup.
• Warm Rolls: Soft bread rolls balance the spiced soup and clear the bowl.

How to Store and Reheat

Leftover chicken tortilla soup keeps well and even deepens in flavor overnight.

Refrigerating

Let the soup cool before transferring to airtight containers. Store in the fridge for up to 1 week. Keep toppings like tortilla strips, cilantro, and avocado separate to maintain texture.

Freezing

Once cooled, portion soup into freezer-safe containers, leaving space at the top for expansion. Freeze for up to 3 months. Defrost overnight in the fridge or reheat straight from frozen on low. Always add fresh toppings after reheating.

Reheating

Gently reheat soup in a saucepan over medium. Stir occasionally to ensure even warming. Microwave portions in short bursts, stirring in between. Always add toppings last to preserve their freshness.

Frequently Asked Questions

Can I Make It in a Slow Cooker?

Yes, combine everything but the tortillas in your slow cooker and cook on low for 4-5 hours. Add tortilla strips at the end.

Can I Prepare It Ahead?

Absolutely. The flavors deepen with time. Prep and refrigerate, then reheat and garnish before serving.

What If I Don’t Have Fajita Seasoning?

Mix 1 teaspoon each of chili powder, smoked paprika, garlic powder, and oregano for a quick substitute.

Trisha Yearwood’s chicken tortilla soup invites you to layer flavor, texture, and creativity into every bowl. With easy steps, pantry-friendly ingredients, and a flexible approach to toppings, it’s a soup that comes together smoothly any night of the week. For gatherings, make a big batch and serve toppings buffet-style. For weeknight comfort, a single pot yields nourishing, soul-warming results. Dip in with chips, swirl in some cheese, and settle in—this soup is ready to become a favorite.