Ginny’s Chicken Tortilla Soup

4 steps

This brothy, fresh chicken tortilla soup can be served with a variety of toppings.

Updated at: Mon, 15 Jan 2024 00:05:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories3030.7 kcal (152%)

Total Fat137.8 g (197%)

Carbs256 g (98%)

Sugars51.4 g (57%)

Protein191.3 g (383%)

Sodium11021.8 mg (551%)

Fiber58.7 g (210%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 lbchicken thighs

boiled and shredded

1can corn

undrained

1 cansliced carrots

undrained

1can red kidney beans

drained and rinsed

1can black beans

drained and rinsed

1 canstewed tomatoes

undrained

1 candiced tomatoes

undrained

1 bunchcelery

chopped, leaves included

1sweet onion

chopped

1 Tbspminced garlic

32 ozchicken broth

or more as desired

1 packagetaco seasoning

salt

pepper

Instructions

Step 1

Sweat onions and celery in the garlic in a large pot. Use a small combination of butter and olive oil. Season with salt and pepper. Sauté until onions are soft and translucent.

Step 2

Add all cans of undrained veggies, drained and rinsed beans, broth, and taco seasoning. Bring to a boil, cover and simmer 30 minutes.

Step 3

Add chicken and cilantro. Re-cover and simmer another 30 minutes. Add more chicken broth to achieve desired consistency.

Step 4

Taste to determine whether additional salt and pepper are required. Serve with desired toppings, including shredded cheese, sour cream, diced avocado, more cilantro, and tortilla chips.