Ingredients for Nancy's Chicken Tortilla Soup
- Whole Chicken
- 6 cups water
- 1 tsp poultry seasoning
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Chicken Bouillon Cube
- Onion
- Celery
- Green Bell Pepper
- Red Bell Pepper
- Yellow Bell Pepper
- Fresh Jalapeno
- Garlic Cloves
- Diced Tomatoes With Green Chilies
- 2 tbsp chili powder
- Ground Cumin
- 1 tsp sugar
- Salt And Pepper
- Fresh Cilantro
- 1 cup crumbled tortilla chips, for serving
- Cheddar Cheese
- Avocado
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How to Make Nancy's Chicken Tortilla Soup
- In a large, heavy-bottomed stockpot, combine chicken, water, poultry seasoning, chicken bouillon granules, salt, and pepper.
- Bring to a boil over high heat, then reduce heat to low, cover, and simmer until chicken is cooked through and easily shreds (about 20-25 minutes).
- Remove chicken from pot and let cool slightly. Skim any excess fat from the broth.
- Shred the cooled chicken and set aside.
- Return the broth to a low simmer. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, until slightly softened.
- Stir in the diced tomatoes (undrained), green chilies, chili powder, cumin, and sugar.
- Add the shredded chicken back to the pot.
- Season with additional salt and pepper to taste. Simmer for 1 hour, allowing the flavors to meld.
- Stir in the chopped cilantro.
- To serve, place a handful of crumbled tortilla chips in the bottom of each bowl. Ladle soup over the chips.
- Top with shredded cheese and avocado slices.
- Garnish with extra tortilla chips around the bowl and a fresh cilantro sprig.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
15g
Fat
61g
Carbs
13g
