Gayla’s Chicken Tortilla Soup

Gaylas Chicken Tortilla Soup @ NancyCThis is a thick, creamy, chunky, spicy soup that you really need to try! I first heard about it from my friend Ann, who raved about this soup that Gayla had made for a special luncheon. I had the recipe for awhile, and finally had a chance to try it—it’s a wonderful chicken tortilla soup! It has some peppers, onion, and green chilies in it, along with pinto and northern beans, and flavored rice. And the chicken chili seasoning gives this soup such a great flavor!

I’ve tasted some other yummy things Gayla has made before (she makes the prettiest decorated Christmas cookies!), so I’m not surprised this soup of hers is so yummy, too! Not only is Gayla a great cook and baker, she also creates pretty homespun decor items like rag quilts and burlap Christmas trees. You can take a look at these items, and many other things she’s made, at her site called Jubilee Fabric where she also sells fabric and quilt supplies. If you like crafts with a little more bling, you’ll want to visit her other site, Jubilee Rhinestones, that features supplies and craft ideas for iron-on rhinestones, transfers, and decal stickers.

If you’re not a crafter, you may just be interested in making this soup—and I’m sure you will love it as much as I do! It is a spicy soup, so use the mild Rotel tomatoes and omit the can of green chilies if you’d like it less spicy. I really like the spiciness in this, though! This recipe makes a big potful of soup, about 8 to 10 servings.

Gayla's Chicken Tortilla Soup

  • Servings: 8-10
  • Difficulty: easy
  • Print

GAYLA’S CHICKEN TORTILLA SOUP                     Gaylas Chicken Tortilla Soup2 @ NancyC

Makes 8 to 10 servings

  • 1/2 cup (1 stick) butter
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 3 (15-ounce) cans chicken broth
  • 2 cups water
  • 2 (1.25-ounce) packets White Chicken Chili Seasoning (two brands I’ve used are Williams and McCormick)
  • 1 rotisserie chicken (about 4 cups of chicken), deboned and shredded (or cook a package of chicken breast tenders and shred them; or cook 4 chicken breasts and shred those)
  • 1 (10-ounce) can Rotel diced tomatoes and chilies, drained
  • 1 (4-ounce) can chopped green chilies
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 1 (15.5-ounce) can northern beans, rinsed and drained
  • 1 (6 to 6.9-ounce) package of chicken-flavored rice (the “side dish” kind-I used Rice-A-Roni Chicken flavor)
  • 2/3 of a pint of heavy cream (or about 1 1/3 cups)
  • For garnish: crushed tortilla chips, grated or shredded cheese, and/or sour cream

In a large stockpot over low heat, melt butter and saute peppers and onion until tender. Add chicken broth and water and bring to a boil. Add seasoning packets and bring to a boil; boil for 5 minutes. Add the rest of the ingredients except for the heavy cream. Cook over medium heat for about 20 to 30 minutes or until rice is tender. Just before serving, add cream until the soup is creamy enough for your taste.

This can also be made in the slow cooker on the LOW setting–cook on LOW for several hours. Add the cream the last 30 minutes of cooking.

To serve, top each bowl of soup with crumbled tortilla chips, grated or shredded cheese, and/or a dollop of sour cream.

Recipe from NancyC | nancy-c.com

Gaylas Chicken Tortilla Soup2 @ NancyCThis is the second chicken tortilla soup recipe I’ve tried this fall. The other is just called Chicken Tortilla Soup, and it’s great, too! What kinds of soups have you been making this season?

Sharing at Silver Pennies SundaysThursday Favorite ThingsFull Plate ThursdayTasty TuesdaysWonderful WednesdayHearth & SoulInspire Me MondayHappiness is HomemadeWeekend PotluckMeal Plan Monday, Fiesta Friday.

16 thoughts on “Gayla’s Chicken Tortilla Soup

  1. Bam's Kitchen

    What a delicious soup. You always have such a sunny day to take your photos in natural sunlight. I am so jealous as that is a rare thing here in Hong Kong. Your photos are so bright and cheery!

    Like

    Reply
  2. LMcBurney

    I made this recipe yesterday in a crock pot. The only change that I made was to add some carrot sticks. My son thought it was too spicy and that the texture was too soft. He is my picky eater. The rest of us really liked it. I think I would tone down the spices next time somehow…I could use mild Rotel tomatoes or cut down to one package of taco mix. My husband said don’t change a thing! Thanks for sharing.

    Like

    Reply
  3. Pingback: BERRY CHEESECAKE POKE CAKE - WEEKEND POTLUCK #415

  4. Sally Mosher

    This recipe looks so YUMMY! Could you be more specific (how many cups) for the amount of shredded chicken is needed for this recipe?

    Like

    Reply
    1. nancyc Post author

      Hi Sally! You should be able to get about 4 cups of shredded chicken from a rotisserie chicken, and that would include both light and dark meat. You could also use 4 cooked and shredded chicken breasts—1 chicken breast comes to about 1 cup of shredded chicken. Hope you enjoy the soup! 🙂

      Like

      Reply

Comments are always appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.