Tortilla Chicken Vegetable Soup Recipe

Name: Tortilla Chicken Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon ground cumin; 1/4 teaspoon ground cayenne pepper; 1/4 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; salt to taste

Servings: persons

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
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1/4 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
salt to taste

1
Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2
Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3
Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4
Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (3 pound) whole chicken, cut into pieces, 4 quarts water, 3 stalks celery, chopped, 2 cloves garlic, and more.

Yes, Tortilla Chicken Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortilla Chicken Vegetable Soup

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