Chicken Tortilla Soup Trisha Yearwood Recipe

Chicken Tortilla Soup is a dish that has become a beloved comfort food in many households, with its rich flavors and warm, hearty texture. It’s the perfect combination of savory chicken, aromatic spices, and crispy tortilla strips. While you can find plenty of variations of this recipe, one that stands out is Trisha Yearwood’s Chicken Tortilla Soup. Trisha, a country music icon turned culinary expert, has a knack for turning simple ingredients into a satisfying and flavorful meal.

What makes her version of Chicken Tortilla Soup particularly special is the balance between fresh, wholesome ingredients and the authentic, zesty flavor. The recipe is easy to follow, making it great for both novice and seasoned cooks. Whether you’re in the mood for a comforting bowl of soup on a chilly night or want to impress your family with a flavorful dinner, this recipe will surely deliver.

So, let’s break it down step-by-step-here’s everything you need to know about Trisha Yearwood’s Chicken Tortilla Soup.

Chicken Tortilla Soup Trisha Yearwood Recipe

Trisha’s Chicken Tortilla Soup is the epitome of comfort food. With its tender chicken, smoky spices, and the added crunch of tortilla strips, it’s a one-pot wonder that checks all the boxes. It’s the kind of soup you’ll want to make on repeat.

Ingredients Needed

• Chicken breast or thighs: Trisha suggests using boneless, skinless chicken breasts or thighs, which give the soup a tender, juicy base.
• Olive oil: For sautéing the vegetables and adding richness to the soup base.
• Onions: A yellow onion is best, offering a mild, sweet flavor when sautéed.
• Garlic: Fresh minced garlic gives a punch of flavor that infuses the broth.
• Bell peppers: A colorful addition, typically a red bell pepper, adds sweetness and texture.
• Canned diced tomatoes: They provide a rich, tangy base that blends perfectly with the spices.
• Chicken broth: This acts as the foundation of the soup, adding depth of flavor and moisture.
• Canned green chilies: For a subtle heat and a bit of smokiness.
• Taco seasoning: This pre-made seasoning blend is key for giving the soup that signature Mexican flavor.
• Cumin: This spice adds a warm, earthy flavor that’s essential to the dish.
• Chili powder: A staple in Mexican cooking, it adds the right amount of heat and flavor.
• Corn tortillas: These get fried into strips to serve as the crispy topping that makes this soup unique.
• Cheddar cheese: A generous sprinkle of shredded cheddar adds creaminess and an extra layer of flavor.
• Sour cream: To top off each bowl with a cool and creamy touch.
• Lime wedges: A squeeze of fresh lime right before serving adds a zesty brightness that pulls the whole dish together.

Cooking Instructions

Cooking Trisha Yearwood’s Chicken Tortilla Soup is a simple process, especially since it’s made in one pot. Here’s how you can do it:

1. Prepare The Chicken

   • Season your chicken breasts or thighs with a little salt and pepper. Heat a bit of olive oil in a large pot over medium heat, and cook the chicken for about 6-7 minutes on each side, until it’s fully cooked and golden brown. Remove from the pot and set it aside to cool. Once it’s cool enough to handle, shred it into bite-sized pieces using two forks.

2. Sauté The Vegetables

   • In the same pot, add a little more olive oil if needed. Sauté the onions and bell peppers until they soften, about 5 minutes. Add the minced garlic and cook for an additional minute, just until fragrant.

3. Add The Liquids And Seasonings

   • Pour in the chicken broth, diced tomatoes, green chilies, taco seasoning, cumin, and chili powder. Stir everything together and bring it to a simmer. Let it simmer for about 10 minutes to allow the flavors to meld together.

4. Shred The Chicken

   • While the soup simmers, shred your cooked chicken. Once the broth has had time to cook down and flavor up, add the shredded chicken back into the pot.

5. Fry The Tortilla Strips

   • In a separate pan, heat some oil over medium-high heat and fry the corn tortilla strips until golden brown and crispy. This will only take about 3-4 minutes. Remove them from the oil and place them on a paper towel-lined plate to drain.

6. Serve The Soup

   • Ladle the hot soup into bowls, and top each serving with a handful of crispy tortilla strips, a sprinkle of shredded cheddar cheese, a dollop of sour cream, and a wedge of lime on the side.

Ingredient Insights

Trisha’s Chicken Tortilla Soup is a celebration of flavors and textures, and each ingredient brings something special to the table:

• Chicken: The choice of chicken breast or thighs gives the soup a hearty, filling base. Thighs are a bit juicier and flavorful, while breasts are leaner but still tender when cooked right.
• Taco seasoning: This pre-blended mix is a time-saver and includes the ideal mix of chili powder, cumin, garlic, and other spices that make the soup taste authentic without you having to measure out each spice individually.
• Corn tortillas: The crispy tortilla strips add a much-needed crunch to the soup, balancing the soft texture of the chicken and broth.
• Cheese and sour cream: These toppings not only add richness but also a cooling effect to counter the heat from the chilies and spices.
• Lime: A squeeze of fresh lime at the end brightens the entire dish and adds a tangy contrast that works wonders with the smoky flavors of the broth.

Expert Tips

• Don’t skip the frying of the tortilla strips: While it might be tempting to skip this step and use store-bought tortilla chips, frying your own tortillas gives them a much fresher, crispier texture. It also allows you to control the thickness of the strips.
• Customize the heat: If you’re not a fan of spicy food, you can reduce or omit the canned green chilies and use a milder taco seasoning. Conversely, you can amp up the heat with more chili powder or fresh jalapeños.
• Make it ahead: This soup stores well in the fridge for a few days, and the flavors will only intensify as it sits. You can also freeze it for up to 3 months-just leave out the crispy tortilla strips, and add them fresh when you reheat the soup.
• Garnish creatively: Besides cheese, sour cream, and lime, consider adding diced avocado, chopped cilantro, or even a drizzle of hot sauce to take your soup to the next level.

Recipe Variations

• Vegetarian option: Skip the chicken and add a variety of beans like black beans or pinto beans to make a filling vegetarian version of this soup.
• Spicy version: Add diced jalapeños or a bit of chipotle pepper to bring in an extra kick. You can also use a spicier taco seasoning mix.
• Creamy version: For a richer, creamier soup, add a splash of heavy cream or even some cream cheese towards the end of the cooking process.
• Slow Cooker option: To make this a hands-off meal, cook the soup in a slow cooker. Add all ingredients (except for the tortilla strips) and let it cook on low for 4-6 hours. Shred the chicken right before serving and top with crispy tortilla strips.

Final Words

Trisha Yearwood’s Chicken Tortilla Soup is more than just a meal-it’s a cozy, heartwarming experience that brings comfort to any table. The combination of rich flavors, textures, and easy-to-find ingredients makes this recipe perfect for a weeknight dinner or a weekend gathering. Whether you stick with the classic version or make a few tweaks to suit your preferences, this soup is bound to become a favorite in your recipe rotation.