Ginny’s Chicken Tortilla Soup
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By Virginia Babcock
Ginny’s Chicken Tortilla Soup
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
39
Low
Nutrition per recipe
Calories3033.8 kcal (152%)
Total Fat137.9 g (197%)
Carbs258.5 g (99%)
Sugars64.1 g (71%)
Protein191.7 g (383%)
Sodium11865.6 mg (593%)
Fiber60.4 g (216%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

3 lbchicken thighs
boiled and shredded

1can corn
undrained

1can sliced carrots
undrained

1can red kidney beans
drained and rinsed

1can black beans
drained and rinsed

1can stewed tomatoes
undrained

1can diced 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.
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