Trishas Chicken Tortilla Soup Food

TRISHA YEARWOOD'S CHICKEN TORTILLA SOUP

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

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!

ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt.
• Simmer for 20 minute.
• Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
• Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.

ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
• Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
• Bake in the preheated oven until golden brown, about 5 minutes.
• Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

TRISHA'S CHICKEN TORTILLA SOUP

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.