Trisha Yearwood Chicken Tortilla Soup

Imagine the aroma of tender chicken simmering in a chili-spiced broth, mingling with crisp corn, vibrant beans, and a hit of lime. Trisha Yearwood’s Chicken Tortilla Soup isn’t just a weeknight dinner—it’s a comforting bowl that brings everyone to the table. In this guide, you’ll discover how to make this iconic soup, master topping choices, experiment with time-saving tricks, and serve up a meal that feels both festive and effortless.

Why This Soup Stands Out

Trisha Yearwood’s take on chicken tortilla soup celebrates big flavor without fuss. The layers are built step by step but come together fast—under an hour from start to finish. The beauty is in the balance: each spoonful offers spice, tang, crunch, and richness. The ingredients are easy to find, and the process is straightforward, making this soup perfect for weeknights, meal prep, or sharing with friends.

Ingredients Overview

Here’s a full look at what you’ll need. Each ingredient brings its distinct character:

Ingredient	Purpose	Notes
Boneless chicken	Main protein	Rotisserie or baked works well
Onion	Base flavor	Yellow or white
Garlic	Depth	Freshly minced
Canned fire-roasted tomatoes	Tang, body	Adds smokiness, can use regular canned
Black beans	Hearty texture	Drained and rinsed
Corn	Sweet crunch	Can use canned, frozen, or fresh
Chicken broth	Liquid foundation	Low sodium for better control
Fajita or taco seasoning	Primary spice	Adjust heat with mild or spicy blends
Lime juice	Brightness	Add at the end for fresh flavor
Salt and pepper	Seasoning	Taste as you go
Corn tortillas	Thickening/Crunch	For strips or chips
Olive oil	Sautéing	Neutral oil works too
Toppings (avocado, cilantro, cheese, jalapeño)	Custom finish	See Toppings below

Step-by-Step Instructions

1. Prepare the Chicken

If you have leftover chicken or a rotisserie bird, simply shred or chop it. For the best flavor, bake 2-3 boneless, skinless chicken breasts at 375°F with a drizzle of olive oil, salt, and pepper for 25 minutes. Let cool, then shred.

Tip: Baking keeps the chicken juicy and makes shredding easier.

2. Sauté Vegetables

In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion and sauté for 5 minutes, until translucent. Add 2-3 minced garlic cloves and stir for 1 minute, until fragrant.

3. Build the Broth

Pour in one 15-ounce can of fire-roasted tomatoes (with juice), two cans of chicken broth (about 32 ounces), and the shredded chicken. Add 1-2 tablespoons of fajita or taco seasoning, adjusting to taste.

Stir in one drained can of black beans and one can of corn. Bring to a simmer and let cook gently for 15 minutes. Skim off any foam if needed.

4. Thicken and Enhance

Cut 4 corn tortillas into strips. Stir them in and cook for 5 more minutes. The tortillas break down, thickening the broth naturally and adding subtle corn flavor.

Add juice of half a lime and a small handful of chopped cilantro at the finish. Taste and season the soup with salt and pepper as needed.

The Art of Toppings

Chicken tortilla soup is as much about what you put on top as what’s in the bowl. Try combinations to suit any mood:

Crunchy Tortilla Strips: Fry extra tortilla strips in oil until golden, or bake them for a lighter crunch.
Avocado Chunks: Creamy texture, cooling contrast.
Shredded Cheese: Cheddar, Monterey Jack, or queso fresco melt gently into the hot soup.
Jalapeño Slices: Fresh or pickled for a little heat.
Sour Cream: Adds tang and richness.
Diced Tomatoes, Pico de Gallo, or Salsa: Brings brightness and a burst of fresh flavor.
Olives or Radishes: For a briny, crisp accent.

Mix and match based on your preferences. Lay out a topping bar if you’re feeding a group.

Flavor Variations and Pro Tips

Chicken tortilla soup is easily customized. Here are a few ways to make it your own:

Time Savers

Use rotisserie chicken for a fast shortcut.
Opt for pre-chopped onions or jarred minced garlic.

For More Flavor

Simmer the bones from a rotisserie chicken in your broth for 30-60 minutes for extra richness.
Add a spoonful of adobo sauce from canned chipotles for smokier heat.
Sprinkle in smoked paprika to heighten the soup’s depth.

Making It Lighter or Heartier

Sub in turkey or lean ground chicken.
Add extra beans for fiber and protein.
Stir in zucchini or peppers for extra vegetables.

Adjusting the Heat

Taste your fajita seasoning first; some are quite spicy.
Add diced green chilies or fresh jalapeño for more kick.
Stir in chipotle powder for deep smoke and burn.

What to Serve with Chicken Tortilla Soup

A bowl of this soup stands on its own, but feel free to pair it:

The Perfect Sides

Green Salad: Crisp romaine, cherry tomatoes, corn, and queso fresco for a refresher.
Chips and Dips: Guacamole, fresh salsa, or smoky chipotle salsa highlight the meal’s Mexican flavor.
Warm Rolls or Cornbread: Mops up every drop and pleases the carb lovers.
Mexican Rice: Soaks up the soup and extends the meal for hungry crowds.

Serving family style? Lay out bowls of sides and toppings so everyone can assemble their ideal plate.

Storage and Leftovers

Chicken tortilla soup keeps well and is ideal for make-ahead meals or meal prep.

Refrigerator

Cool leftovers to room temperature.
Store in an airtight container for up to one week.

Freezer

Allow the soup to cool completely.
Pour into freezer-safe containers (leave some space for expansion).
Freeze for up to 4 months.
For best texture, store toppings like tortilla strips, avocado, and cheese separately and add fresh after reheating.

Rewarming

Reheat gently on the stovetop or in the microwave, stirring often.
If the soup thickens after chilling, add a splash of broth or water to loosen.

Tips for Perfect Tortilla Strips

Want to make your own toppings? Here’s how:

Slice corn tortillas into strips, 2 inches long and ¼ inch wide.
Heat oil to 350°F in a heavy skillet.
Fry strips in batches for 1 minute until crisp and golden.
Drain on paper towels and sprinkle with salt.

For a healthier option, arrange strips on a baking sheet, spray lightly with oil, and bake at 400°F for 8-10 minutes, turning once.

Gluten-Free and Dairy-Free Suggestions

This soup can easily fit into gluten-free and dairy-free diets:

Ensure your broth and canned ingredients are certified gluten-free.
Skip the cheese and sour cream; top with extra avocado, salsa, or toasted pumpkin seeds for richness.

Trisha Yearwood’s chicken tortilla soup is the embodiment of sturdy, everyday comfort food—simple to make, deeply satisfying, and flexible for both solo dinners and celebrations. Its satisfying blend of tender chicken, bold spices, fresh toppings, and corn-rich broth means no two bowls need ever be the same. Once you try it, you’ll find endless ways to riff on this classic, creating a new soup story each time you gather around the table.