Alright, folks, let me tell you about this little cooking adventure I had the other day. I was craving something warm, something with a bit of a kick, and that’s when I remembered this chicken tortilla soup recipe I saw – a Trisha Yearwood one, to be exact. Sounded good, sounded hearty, so I thought, “Why not give it a shot?”
First things first, I gathered all my ingredients. I got some chicken, and since I’m a bit particular about my chicken, I decided to poach it. Now, I’ve done this cold-poaching thing before, and let me tell you, it makes for the juiciest, most tender chicken you’ll ever have. I simply threw all the chicken parts into a stockpot, and let it simmer until it was cooked through and then shredded them. So, while the chicken was doing its thing, I prepped the other stuff.
Once my chicken was all poached and shredded, it was time to get this soup going. I grabbed a big pot and just started tossing things in.
- First, in went the cream of chicken soup.
- Next up, a good amount of salsa.
- Then, of course, my beautifully poached and shredded chicken.
- After that, a can of black beans, because what’s a tortilla soup without some beans, right?
- A can of corn, for that little bit of sweetness.
- And last but not least, a dash of cumin to round out all those flavors.
I gave it all a good stir, let it simmer for a bit so the flavors could really get to know each other. It smelled amazing, I gotta say. The aroma of cumin, chicken, and salsa filled my kitchen. I gave it a taste, and I think I add some salt and pepper to get the balance just right.
Now, Trisha Yearwood, she knows her stuff, and this soup, it’s a winner. It’s like a warm hug on a cold day, with just the right amount of spice. I topped mine with some chopped avocado, a sprinkle of Monterey Jack cheese, some crushed tortilla chips for that crunch, and a bit of green onion for freshness. It was a feast, a fiesta in a bowl!
Storage and Reheating
And you know what the best part is? This soup is even better the next day. I let the leftovers cool down, then popped them in an airtight container in the fridge. It lasted me a good few days, and reheating it was a breeze. Just a quick warm-up on the stove, and it was like I just made it fresh.
So, there you have it, my little chicken tortilla soup escapade. It’s a simple recipe, but man, is it satisfying. If you’re looking for something easy, flavorful, and filling, give this one a try. You won’t regret it!
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