Trisha Yearwood’s Chicken Tortilla Soup: A Mexican Flavor Explosion

Trisha Yearwood’s chicken tortilla soup is a must-try recipe that has taken the cooking world by storm. Bursting with Mexican flavors, this Food Network sensation can now be easily recreated in the comfort of your own kitchen. Loaded with chicken, beans, corn, chips, and a variety of fresh toppings, this soup is guaranteed to warm your body and comfort your heart and soul. In just under 45 minutes, you can enjoy a bowl of this delicious and satisfying soup.

Chicken Tortilla Soup With Beans

Tips & Tricks: Enhancing the Flavors

While this incredible soup recipe is foolproof, there are some tips and tricks that can take it to another level:

  • Reduce the salt: For those watching their sodium intake, opt for low-sodium ingredients such as canned corn, beans, chicken broth, and Fajita seasoning.

  • Load up on toppings: Make your soup even more vibrant and flavorful by adding extra toppings. From olives, jalapenos, cilantro, tomatoes, avocados, to pico de gallo, the possibilities are endless.

  • Use store-bought chicken: Simplify the cooking process by using a rotisserie chicken instead of cooking the chicken from scratch. This saves time and effort while adding an extra layer of flavor.

  • Bake the chicken: If you do choose to cook the chicken yourself, bake it instead of boiling for a more flavorful result. Simply drizzle the chicken breasts with olive oil and bake them at 375 degrees Fahrenheit for 20 to 30 minutes. Once cooked, shred the chicken and it’s ready to be added to the soup.

  • Boost your chicken stock: Take your store-bought stock to the next level by adding chicken bones and simmering them for 1-2 hours. This will infuse the stock with even more flavor.

  • Add chipotle: For those who crave a smoky and fiery kick, add chipotle to your soup. Start with a tablespoon and adjust according to your taste preferences.

  • Thicken the soup: Desire a thicker consistency? Simply add sliced tortillas to the soup while it’s cooking. The tortillas will absorb the liquid and result in a thicker and heartier soup.

  • DIY tortilla chips: Take your soup to the next level by making your own tortilla chips. Slice corn tortillas into 2-inch long, ¼ inch thick strips, then fry them in oil at 350 to 375 degrees Fahrenheit for about a minute until crispy.

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Homemade Chicken Taco Soup

What to Serve with Tortilla Soup

Since chicken tortilla soup is a Mexican dish, it pairs perfectly with some tasty Mexican-inspired sides. Here are a few suggestions to complement your soup:

  • Green Salad: Create a simple salad with romaine lettuce, tomatoes, corn, and queso fresco cheese. This refreshing side will nicely contrast the richness of the soup.

  • Chips and Dip: Indulge in a bowlful of chips, fresh guacamole, and salsa. These classic sides will add a delicious fiesta touch to your meal.

  • Rolls: The perfect combination of soup and bread, buttery bread rolls are a classic and filling side dish. They’re especially great when serving larger crowds.

How to Store Trisha Yearwood’s Chicken Tortilla Soup

If you have any leftover soup, you can easily store it in the fridge or freezer for future enjoyment. To maintain the freshness and texture of the toppings, store them separately and add them to the soup after reheating.

  • To Store: Allow the leftovers to cool to room temperature, then transfer them to an airtight container and refrigerate. Enjoy within 7 days.

  • To Freeze: Place the cooled leftovers in a freezer-friendly airtight container. They can be frozen for up to 3 to 4 months.

How to Make Trisha Yearwood’s Chicken Tortilla Soup

When it comes to chicken tortilla soup, Trisha Yearwood’s recipe is one of the best. It’s incredibly easy to make and only takes 40 minutes. Here’s how you can recreate this flavorful soup in your own kitchen:

More Filling Soup Recipes You’ll Enjoy

  • Julia Child’s French Onion Soup
  • Chick-fil-A Chicken Tortilla Soup
  • Chipotle Black Bean Soup
  • Best Bowl of Chili
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Trisha Yearwood Chicken Tortilla Soup

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