Trisha Yearwood’s Creamy Chicken Tortilla Soup: A Hearty Fall Favorite

As the crisp fall air rolls in, there’s no better way to stay warm than with a hearty bowl of soup. For years, our go-to fall dish has been Trisha Yearwood’s Chicken Tortilla Soup. It’s the perfect meal for feeding a crowd, whether you’re hosting a family gathering, a cozy dinner party, or simply prepping meals for the week. Packed with tender chicken, flavorful beans and veggies, and a bold Tex-Mex flair, this soup is sure to become a staple in your autumn meal rotation.

This Chicken Tortilla Soup is easy to prepare and has the kind of robust flavors that only deepen after a night in the fridge. Whether you’re a soup lover or someone looking to add a bit of spice to their fall meals, this recipe is versatile, flavorful, and satisfying.

Why Chicken Tortilla Soup Is the Perfect Fall Dish

There are many reasons to love Trisha Yearwood’s Creamy Chicken Tortilla Soup, but here are just a few:

1. It’s Easy to Make: With minimal prep work, this recipe comes together in under an hour.
2. It’s Hearty and Filling: The mix of shredded chicken, beans, and vegetables provides a balanced and filling meal.
3. It Feeds a Crowd: Whether you’re serving family or friends, this recipe yields enough to satisfy a large group.
4. It’s Customizable: You can adjust the spice level or swap ingredients to suit your taste.
5. It’s Great for Leftovers: This soup only gets better the next day, making it perfect for meal prep.

Now, let’s dive into the recipe that will warm your heart and satisfy your taste buds! The recipe for Trisha Yearwood’s Chicken Tortilla Soup, which is sure to become one of your fall staples, too!

Trisha Yearwood’s Creamy Chicken Tortilla Soup Recipe

Ingredients:

• 3 tablespoons butter
• 1 teaspoon minced garlic
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 3 14-ounce cans chicken broth
• 4 cups half-and-half
• 1 10.75-ounce can cream of chicken soup
• 1 cup prepared salsa, mild or spicy, according to your taste
• 4 boneless, skinless chicken breasts, boiled, drained, and shredded
• 1 15-ounce can kidney beans, drained
• 1 15-ounce can black beans, drained
• 1 15-ounce can whole kernel corn, drained
• 2 teaspoons ground cumin
• 1 1.27-ounce packet fajita seasoning
• 1 16-ounce bag tortilla chips
• 8 ounces Monterey Jack cheese, grated
• 8 ounces sharp Cheddar cheese, grated
• 1/2 cup sour cream

Directions:

1. Sauté the Vegetables: In a large pot, heat the butter over medium heat. Add the minced garlic and chopped onion. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
2. Add Flour: Add in the flour, stir frequently and cook for 1 minute.
3. Build the Soup Base: Pour in the chicken broth and the half and half. Bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
4. Add Beans, Corn, and Chicken: Stir in the cream of chicken soup, salsa, shredded chicken, beans, and corn.
5. Add the Seasonings: Stir in the cumin and fajita seasoning. Continue to simmer over medium-low heat for 15 minutes to allow the flavors to combine.
6. Serve and Garnish: Ladle the soup into bowls and top with grated Monterey Jack cheese and crushed tortilla chips. Add a dollop of sour cream and sliced avocado for extra creaminess, if desired.

Tips for Making the Best Chicken Tortilla Soup

1. Make It Spicier

This recipe has a nice balance of heat, but you can easily adjust the spice level. For more heat, add a can of green chiles or add crushed red pepper flakes.

2. Use Fresh or Frozen Corn

If you have fresh corn available, it can add an extra layer of flavor to this soup. Simply slice it off the cob and add it during the simmering stage. Frozen corn also works well in place of canned, providing a fresher taste.

3. Toppings Matter

The tortilla chips add a delightful crunch to the soup, but you can get creative with toppings. Try adding sliced jalapeños, fresh pico de gallo, or even a squeeze of lime juice for extra brightness.

4. Meal Prep Friendly

This soup is great for meal prepping. Once cooled, you can store individual portions in the fridge for up to four days or freeze them for up to three months. Just be sure to store the tortilla chips separately so they stay crunchy.

Related Read: Rachel Ray’s Portuguese Chorizo and Kale Soup: A Family Favorite

Why Chicken Tortilla Soup is a Fall Essential

1. Crowd-Pleasing and Easy to Serve

Trisha Yearwood’s Chicken Tortilla Soup is ideal for entertaining. It’s the type of dish that can be made in advance and kept warm on the stove. Guests can easily help themselves, and the addition of a toppings bar—complete with cheese, tortilla chips, avocado, and sour cream—makes for a fun and interactive dining experience.

2. Nutritious and Satisfying

This soup is a great way to get a balanced meal in one bowl. The chicken provides lean protein, while the beans and corn offer fiber and essential vitamins. I use homemade chicken bone broth for added collagen, plus onions and garlic from my garden to feel good about every bite.

3. Leftovers for Days

One of the best parts about making a big pot of Chicken Tortilla Soup is that the leftovers are even more flavorful the next day. You can make a large batch, store it in the fridge, and enjoy it throughout the week. It’s also freezer-friendly, so you can stock up for those busy fall nights when you need a quick, homemade meal.

Final Thoughts

If you’re looking for a hearty, easy-to-make fall dish, Trisha Yearwood’s Creamy Chicken Tortilla Soup is the perfect choice. The bold flavors of cumin, fajita seasoning and salsa blend beautifully with the tender chicken and hearty beans, making it a satisfying meal for chilly days. Whether you’re feeding a crowd or just looking for a comforting weeknight dinner, this soup has it all—flavor, simplicity, and heartiness. It will become your new fall favorite, too!

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