Trisha Yearwood’s Chicken Tortilla Soup

Servings: 10 (1 cup)

Calories 328, Fat: 10.3g, Carbs: 29.6g, Fiber 6g, Protein: 30g

  • •3 tablespoons butter
  • •1 teaspoon garlic
  • •1 medium onion (chopped)
  • •2 tablespoons flour
  • •3 14oz cans chicken broth
  • •4 cups half-and-half (or low fat millk)
  • •1 cup prepared salsa
  • •4 chicken breasts (boneless skinless (already cooked))
  • •1 15oz can kidney beans
  • •1 15oz can black beans
  • •1 15oz can corn
  • •2 teaspoons ground cumin
  • •1 package fajita seasoning
  • •1 15oz can cream of chicken soup

  1. Step 1
  2. 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.
  3. Step 2
  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.

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