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Garth’s Lightened-Up Tortilla Soup

by Jan 3, 2021Meat, Soup

Garth’s Lightened-Up Tortilla Soup

This is an adapted version of the Tortilla Soup from Trisha Yearwood’s cookbook. We love this soup and make it regularly. We have adapted it a few ways, the first was to make it not so rich, and fattening, the second it to make a MUCH smaller quantity. Even with it halved it is often too much for just two people.


  • 11/2 tablespoons butter

  • 1 clove minced garlic

  • 1/2 large onion, finely chopped

  • 1 tablespoons all-purpose flour

  • 1 1/2 14-ounce cans chicken broth

  • 1 cups half-and-half

  • 1 cup milk

  • One 10.75-ounce can cream of chicken soup

  • 1/2 cup prepared salsa, mild or spicy (red or green)

  • Meat from a grocery store rotisserie┬áchicken

  • One 15-ounce can black beans, drained
  • One 15-ounce can kidney beans, drained

  • One 15-ounce can whole kernel corn, drained

  • 1 teaspoon ground cumin

  • 1/2 of a 1.27-ounce packet fajita seasoning



  • Tortilla chips

  • Monterey Jack, grated

  • Sharp Cheddar, grated


  1. Melt butter in a large pot over medium heat.
  2. Add garlic and the onion and stir until softened, 5 minutes.
  3. Add the flour and stir well, cooking for 1 minute
  4. Add the broth, half-and-half and milk
  5. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning
  6. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup.
  7. Sprinkle each serving with cheese and add a dollop of sour cream.




Ready In:

30 min