Tortilla Chicken Vegetable Soup

Chopped peppers, cilantro, and corn are added to this chicken and rice soup that's seasoned with cumin and cayenne pepper. Serve with crushed tortilla chips and crumbled asadero or grated Monterey Jack cheese.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 40 mins
• Calories: 304 Calories

Ingredients

• salt to taste
• 2 cloves garlic
• 1 onion, finely diced
• 2 cubes chicken bouillon
• 3 stalks celery, chopped
• 1 red bell pepper, chopped
• 4 quarts water
• 1 (10 ounce) package frozen corn kernels
• 2 cups cooked white rice
• 1 (3 pound) whole chicken, cut into pieces
• 2 (14 ounce) cans peeled and diced tomatoes with juice
• 1 bunch green onions, thinly sliced
• 2 bunches chopped fresh cilantro
• 0.25 teaspoon ground white pepper
• 0.5 teaspoon ground cumin
• 0.25 teaspoon ground cayenne pepper

Recipe Instructions

Step 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.

Step 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.

Step 3

Add corn, green onion, and cilantro. Simmer 10 minutes longer.

Step 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.