Chicken Tortilla Soup (The Chew)

Trisha Yearwood's Recipe from The Chew

Yield: 1 serving
Community Recipe from


  • 3 tablespoon(s) butter
  • 1 teaspoon(s) garlic
  • 1 medium onion (chopped)
  • 2 tablespoon(s) flour
  • 3 can(s) Chicken Broth (14-oz)
  • 4 cup(s) half-and-half
  • 1 can(s) cream of chicken soup
  • 1 cup(s) salsa
  • 4 chicken breasts (shredded)
  • 1 can(s) kidney beans (drained)
  • 1 can(s) black beans (drained)
  • 1 can(s) corn (drained)
  • 2 teaspoon(s) cumin
  • 1 package(s) fajita seasoning (taco will work too)
  • 1 bag(s) tortilla chips
  • 1 bag(s) shredded cheese (optional)
  • 1/2 cup(s) sour cream (optional)


  1. -Melt butter in a large pot over medium heat; add the garlic and onion and sauté for 5 minutes, or until softened.
  2. -Add the flour and stir well, cooking for 1 minute more. Add the broth and the half and half. Bring to a boil over medium heat, about 10 minutes.
  3. -Then reduce heat to low. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low hear for 15 minutes.
  4. -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.
October 2012

This recipe is a personal recipe added by ktbanks2006 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken Tortilla Soup (The Chew) Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy