This mildly spicy, cheesy Chicken Tortilla Soup really warms you up on a cold day! The recipe is adapted from Food.com with a little more garlic added in. I also used olive oil instead of corn oil and Half & Half (light cream) instead of milk. If you want to try a Continue reading
This is a great, easy salad you can put together in very little time, especially if you make the homemade Buttermilk Dressing in advance. It’s perfect for hot days when you don’t feel like cooking. You do need to have some chopped cooked chicken, but you can even buy that pre-cooked, or use rotisserie chicken if you want. And if you don’t have time to Continue reading
Are you a fan of Chicken & Stuffing? I made it for the first time a few weeks ago. If you’ve ever been intimidated by the thought of making Chicken & Stuffing, I can assure you that this recipe is really super easy and very delicious too! And it doesn’t take long to make if you use pre-cooked chicken. Continue reading
After having some wonderful spring-like days in the middle of winter, more cold and snow came this past week–brrr! I’ve always liked having a bowl of hot chicken noodle soup to warm up in weather like this. When I decided to make some chicken soup at the spur of the moment, I didn’t have a lot of fresh veggies on hand, but I did have a large can of homestyle chunky veggies. So I made a really easy chicken soup with that–very chunky and brimming with veggies, noodles, and lots of diced chicken. It’s a little more work than opening a can of soup, but since this is more like homemade, it’s worth the little extra effort!
HOMESTYLE CHICKEN VEGGIE NOODLE SOUP by NancyC, adapted from Betty Crocker
Makes about 4 servings
- 1 Tablespoon non-GMO canola oil or light olive oil
- 2 cloves garlic, minced
- 1/2 cup sliced green onions (slice up both the green and white part)
- 5 cups chicken broth
- 1 (29-ounce) can mixed vegetables, drained (carrots, potatoes, celery, peas, onions–I used Veg-All Homestyle Large Cut Vegetables) or use an equivalent amount of mixed frozen veggies
- 3 cups cubed cooked chicken
- 3 cups (6 ounces) uncooked egg noodles
- 1 Tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
- 1/4 teaspoon pepper
In a large saucepan (3-quart or larger), heat oil over medium heat. Add garlic and green onions and cook 2 to 3 minutes, stirring occasionally.
Stir in remaining ingredients and heat to boiling. Reduce heat to medium-low, then cover and simmer about 10 minutes, stirring occasionally, until noodles are tender. Serve immediately.
I love how chunky this chicken soup is! Do you make homemade chicken soup often?
This 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 mild Rotel 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 8-10 servings.
GAYLA’S CHICKEN TORTILLA SOUP
Makes about 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, deboned and shredded (or cook a package of chicken breast tenders and shred them)
- 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.
This is the second chicken tortilla soup recipe I’ve tried this fall. Another good one that I’ve made is BZ’s Chicken Tortilla Soup. What kinds of soups have you been making?