This delicious Chicken Tortilla Soup recipe brings comfort to your table in just 35 minutes. Inspired by Trisha Yearwood’s classic version, this hearty dish combines tender chicken, flavorful beans, and a creamy broth that will warm you from the inside out.
Perfect for busy weeknights or cozy weekends, this soup delivers restaurant-quality flavor with minimal effort. Learn how to make this crowd-pleasing meal that everyone will ask for seconds of!
Why You’ll Love This Chicken Tortilla Soup
You’ll adore this recipe because it delivers maximum flavor with minimal prep time. The combination of creamy broth, tender chicken, and wholesome beans creates a satisfying texture in every spoonful. Plus, this soup adapts easily to different dietary needs while maintaining its rich taste.
Comfort Food Made Simple
This recipe uses common pantry staples you likely already have on hand. From the first sautéed onion to the last sprinkle of toppings, each step builds layers of flavor. Meanwhile, the cooking process stays straightforward – no complicated techniques required!
Family-Friendly Flexibility
Kids and adults alike enjoy this mildly spiced soup. You can easily adjust the heat level by choosing mild or hot salsa.
The dish also stretches far, making it perfect for large families or unexpected guests. For other family-friendly soup ideas similar to this one, check out our 15 best lasagna soup recipes that deliver comfort in every bowl.
Recipe
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Trisha Yearwood’s Chicken Tortilla Soup
- Total Time: 35 min
- Yield: 8 servings 1x
Description
Creamy chicken tortilla soup with beans, corn, and Southwest flavors ready in 35 minutes
Ingredients
- 3 tablespoons butter (42 g)
- 1 teaspoon garlic (5 g)
- 1 medium onion, chopped (110 g)
- 2 tablespoons flour (15 g)
- 14 oz cans low sodium chicken broth (414 ml)
- 4 cups 1% milk (946 ml)
- 1 cup prepared salsa (240 ml)
- 4 chicken breasts, boneless skinless, cooked (680 g)
- 1 15 oz can kidney beans, drained (425 g)
- 1 15 oz can black beans, salt-free, drained (425 g)
- 1 15 oz can corn, salt-free, drained (425 g)
- 2 teaspoons ground cumin (4 g)
- 1 package fajita seasoning (30 g)
- 1 15 oz can cream of chicken soup, 98% FF (425 g)
Instructions
- Melt butter in large pot over medium heat. Add garlic and onion. Sauté 5 minutes until softened.
- Add flour and stir well. Cook 1 minute.
- Add chicken broth and milk. Stir in cream of chicken soup, salsa, chicken, beans, corn, cumin, and fajita seasoning.
- Simmer over low heat 15 minutes.
- Crumble tortilla chips into bowls. Ladle soup over chips. Top with cheese and sour cream.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 328 calories
- Fat: 10.3
- Carbohydrates: 29
- Fiber: 6
- Protein: 30
Ingredients and Substitutions
This recipe shines with its adaptable ingredient list. Here’s everything you’ll need plus smart swaps for dietary needs:
Base Components
- Butter: Provides richness (substitute olive oil for dairy-free)
- Garlic & Onion: Create essential flavor foundations
- Flour: Thickens the broth (use gluten-free flour if needed)
- Chicken Broth: Choose low-sodium to control salt content
- Milk: Adds creaminess (dairy-free milk works well)
Protein and Veggies
- Cooked Chicken Breasts: Use rotisserie chicken for faster prep
- Kidney & Black Beans: Boost protein and fiber
- Corn: Adds sweetness and texture
Sauce and Seasonings
- Cumin & Fajita Seasoning: Deliver Southwest flavor
- Cream of Chicken Soup: Creates velvety texture
- Salsa: Choose your preferred spice level
How to Make Chicken Tortilla Soup
Follow these simple steps for perfect results every time:
Step 1: Sauté Aromatics
Melt butter in a large pot over medium heat. Add chopped onion and garlic. Cook for 5 minutes until softened and fragrant. Stir frequently to prevent burning.
Step 2: Thicken the Base
Add flour to the pot and stir constantly for 1 minute. This cooks out the raw flour taste while creating a roux that will thicken your soup.
Step 3: Build the Broth
Pour in chicken broth and milk while stirring continuously. Add cream of chicken soup, salsa, beans, corn, cumin, fajita seasoning, and chopped cooked chicken. Bring mixture to a gentle simmer.
Step 4: Simmer and Serve
Reduce heat to low and let soup simmer uncovered for 15 minutes. Stir occasionally to prevent sticking. Ladle into bowls and top with tortilla chips, cheese, and sour cream.
Pro Tips for Success
- Chop chicken uniformly for even distribution in every bite
- Rinse canned beans thoroughly to reduce sodium content
- Adjust consistency by adding broth for thinner soup or simmering longer for thicker results
- Make it ahead – flavors deepen when refrigerated overnight
Flavor Variations
Customize this versatile recipe to suit your taste:
Protein Swaps
- Turkey: Use cooked ground or shredded turkey
- Beef: Substitute with lean ground beef
- Vegetarian: Double beans and add diced zucchini
Heat Adjustments
- Mild: Use medium salsa and omit fajita seasoning
- Spicy: Add diced jalapeños or chipotle powder
Creaminess Options
- Lighter: Replace milk with evaporated milk
- Dairy-Free: Use coconut milk and dairy-free sour cream
Serving Suggestions
Turn this soup into a complete meal with these pairings:
- Crunchy tortilla strips or crispy corn chips
- Avocado slices or guacamole for creaminess
- Fresh lime wedges to brighten flavors
- Cilantro leaves for herbal freshness
- Quesadillas or cheese toast on the side
For more creative soup toppings and sides, explore our 10 easy taco soup recipes featuring inspired garnish ideas.
Storage and Freezing Instructions
Proper storage keeps your soup delicious for days:
Refrigeration
Cool soup completely before transferring to airtight containers. Store in refrigerator for 3-4 days. Reheat gently on stovetop over medium-low heat, stirring occasionally.
Freezing
Freeze in portion-sized containers for up to 3 months. Add extra broth when reheating as the soup thickens during freezing. The creamy base might separate slightly – simply whisk while reheating to restore smooth texture.
Nutrition Facts per Serving
| Calories | Fat | Carbs | Protein | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 328 | 10.3g | 29g | 30g | 6g |
FAQs About Chicken Tortilla Soup
Can I make this soup in a slow cooker?
Yes! Sauté onions and garlic first, then combine all ingredients except milk in slow cooker. Cook on low 4-6 hours. Stir in milk last 30 minutes.
What if my soup becomes too thick?
Add additional broth or milk until reaching desired consistency. Remember the soup thickens as it cools.
Can I use raw chicken instead?
Yes, add raw diced chicken with broth. Ensure soup simmers until chicken cooks through (about 20 minutes).
How do I make it gluten-free?
Use gluten-free flour and confirm all seasoning packages are gluten-free. Check our 11 best potato soup recipes for more gluten-free options.
Why is my soup separating?
The dairy can separate if heated too quickly. Maintain gentle simmer and stir frequently.
Final Thoughts
Trisha Yearwood’s Chicken Tortilla Soup delivers comfort and flavor in every spoonful. With simple ingredients and easy preparation, it’s perfect for busy weeknights or relaxed weekends.
The creamy broth, tender chicken, and hearty beans create a satisfying meal that pleases all ages. Customize the spice level to your preference and enjoy endless topping possibilities. Once you try this recipe, it will become a regular in your dinner rotation!
