Trisha Yearwood's Chicken Tortilla soup is by far the BEST chicken tortilla soup recipe I've ever made. She had this on her show the weekend before Halloween and it looked really good, so I thought I'd give a try. All of the recipes that she makes look really good, and she also sometimes will sing on her show. She has a really nice voice and she can cook.


This recipe might be my new go-to recipe for chicken tortilla soup. The recipe makes a TON, so if you're only making the soup for 2 people I'd half the recipe. I'm thinking about freezing the rest of it because there's so much. One of the reasons I like this recipe is because it doesn't call for a whole brick of Velveeta cheese. It's nice and creamy without that processed cheese. To make it lighter I cut back on the half-and-half and used 1% milk. You can also cut back on the butter a bit and use light butter. I'd make this recipe again.
FYI: I am not Trisha Yearwood. I'm just a food blogger who loves watching her show and making her recipes.
Jump to:
Lower Sodium Tortilla Soup Option
I edited this recipe a bit to make it lower in sodium and also more Weight Watcher Friendly. I used salt-free canned corn and low sodium chicken broth. I know they have low sodium black beans, but I didn't get any of those. If you aren't watching your sodium intake just use cans that don't say salt-free on them.
Also, Mrs. Dash has some Fajita seasoning that I just loved with this and it's salt-free! I love finding canned products that are low in sodium because of my blood pressure. Now, if only I could find a good low sodium salsa. This is by far, my most favorite Chicken Tortilla Soup recipe I have on this blog. It's great to make once the Fall Season starts coming and great topped with cheese and crushed tortilla chips.
Ingredients Needed
- 3 tablespoons butter
- 1 teaspoon garlic
- 1 medium onion (chopped)
- 2 tablespoons flour 3
- 14oz cans low sodium chicken broth
- 4 cups 1% milk
- 1 cup prepared salsa
- 4 chicken breasts (boneless skinless (already cooked)
- 1 15oz can kidney beans
- 1 15oz can black beans (salt-free)
- 1 15oz can corn salt-free
- 2 teaspoons ground cumin
- 1 package fajita seasoning (I recommend Mrs. Dash)
- 1 15oz can cream of chicken soup (98% FF)
How to Make Tortilla Soup
- 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 milk. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
- 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.
- Serving size: 1 cup


More Great Recipes to Try :
- Air Fryer Onion Rings
- Grinder Salad Sandwich - Tiktok Recipe
- Zero Point Cabbage Soup
- Air Fryer Mozzarella Sticks
- French Fries in the Air Fryer
- Air Fryer Pickle Chips
Please Let Me Know What You Think!
Be sure to leave a review of this recipe and give it a star rating. It lets us know how we are doing and lets others know they should try it!
I would love to see your creations on Pinterest. Upload them and leave a comment on my Pinterest page!
Are you on Instagram? Follow along and TAG US @recipediariesww
Have a Question or General Feedback?
Jump down to the COMMENT section and let us know! We would love to help and also love feedback on all of our posts.

Trisha Yearwood's Chicken Tortilla Soup
- Prep Time: 10 - 20 min
- Cook Time: 15 min
- Total Time: 53 minute
- Yield: 8 1x
Ingredients
- 3 tablespoons butter
- 1 teaspoon garlic
- 1 medium onion (chopped)
- 2 tablespoons flour
- 14oz cans low sodium chicken broth
- 4 cups 1% milk
- 1 cup prepared salsa
- 4 chicken breasts (boneless skinless (already cooked)
- 1 15oz can kidney beans
- 1 15oz can black beans (salt-free)
- 1 15oz can corn salt-free
- 2 teaspoons ground cumin
- 1 package fajita seasoning (I recommend Mrs. Dash)
- 1 15oz can cream of chicken soup (98% FF)
Instructions
- 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 milk. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
- 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.
- Serving size: 1 cup
Notes
My WW Personal Points 6 Click here to see in recipe builder (will have to log in)
- Category: Easy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 328
- Fat: 10.3
- Carbohydrates: 29
- Fiber: 6
- Protein: 30
Keywords: chicken tortilla soup
If you like Trisha Year Wood Recipes try the following....



Or her Peanut Butter Balls!

Rose says
How many cups of cooked chicken would I need? Or how many pounds of chicken, chicken breasts come in so many different sizes. Thanks in advance for your help.
Trudy says
You mentioned you are in need of low sodium salsa. Makes your own with all fresh veggies. Just don't use salt, Use Mrs dash instead. I make it all the time when I have fresh veggies from the garden.
★★★★★
Tracy Fletcher says
My picky family loved it! I did not add butter, flour and milk. I used 2 cans of cream of chicken to cut calories and fat. For the chicken, I used fajita chicken thighs in the same pot and it was delicious!! Will definitely use this recipe again and again!
★★★★★
Dawn says
This was so delicious. I used pinto beans instead if the black beans and I used a rotisserie chicken. Everyone LOVED it!
Will definitely be making this again. Don’t forget to top it off with some avocado.
Jenna says
Yes to canned chicken meat
Robin Dinsmore says
Could you use Canned Chicken Meat?
Pam says
What is sodium content?