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Tortilla Chicken Vegetable Soup
Tortilla Chicken Vegetable Soup
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Spicy chicken and rice soup with peppers, corn, and cilantro, flavored with cumin and cayenne. Topped with tortilla chips and melted cheese.
Ingredients:
  • 1 (3 pound) whole chicken, cut into pieces
  • 4 quarts water
  • 3 stalks celery, chopped
  • 2 cloves garlic
  • 1 onion, finely diced
  • 2 (14 ounce) cans peeled and diced tomatoes with juice
  • 2 cubes chicken bouillon
  • 1 red bell pepper, chopped
  • 0.5 teaspoon ground cumin
  • 0.25 teaspoon ground cayenne pepper
  • 0.25 teaspoon ground white pepper
  • 1 (10 ounce) package frozen corn kernels
  • 1 bunch green onions, thinly sliced
  • 2 bunches chopped fresh cilantro
  • 2 cups cooked white rice
Instructions:
  • In a stockpot, combine chicken, water, onion, celery, and garlic. Cover and bring to a boil. Lower heat and simmer until chicken is tender, about 45 minutes.
  • Take out the chicken from the broth and allow it to cool. Remove any fat on the surface. Crush the cooked garlic against the pot. Stir in the undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube. Cover and let it simmer for 30 minutes.
  • Stir in fresh corn kernels, chopped green onions, and fragrant cilantro. Let it simmer for an additional 10 minutes.
  • Prepare the chicken by removing the skin and bones, then chop or shred into small pieces. Add the chicken and cooked rice to the soup, heating everything through. Season with salt to your liking. Serve in bowls and top with cheese and tortilla chips for a tasty garnish.

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