Trisha Yearwood Chicken Tortilla Soup


  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 medium onion (finely chopped)
  • 2 tablespoons all-purpose flour
  • 3 (14-oz) cans chicken broth
  • 4 cups half-and-half
  • One 10.75-oz can cream of chicken soup
  • 1 cup salsa (mild or spicy)
  • boneless, skinless chicken breasts (boiled, drained and shredded)
  • 8 oz. Monterey Jack (grated)
  • 8 oz. sharp Cheddar (grated)
  • One 15-oz. can black beans (drained)
  • One 15-oz. can kidney beans (drained)
  • One 15-oz. can whole kernel corn (drained)
  • 2 teaspoon ground cumin
  • One 1.27-oz. packet fajita seasoning
  • One 16-oz. bag tortilla chips
  • 1/2 cup sour cream


  • 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!