Tortilla Chicken Vegetable Soup

Name: Tortilla Chicken Vegetable Soup
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 10
Cuisine: Global
Ingredients: 794 grams peeled and diced tomatoes with juice; 3 stalks celery, chopped; 2 cubes chicken bouillon; 316 grams cooked white rice; 316 grams cooked white rice; 316 grams cooked white rice; 283 grams package frozen corn kernels; 2 bunches chopped fresh cilantro; 2 cloves garlic; 1 bunch green onions, thinly sliced; 0 teaspoons ground cayenne pepper; 1 teaspoons ground cumin; 0 teaspoons ground white pepper; 1 onion, finely diced; 1 red bell pepper, chopped; 10 servings salt to taste; 4 liters water; 653 grams whole chicken, cut into pieces

If you want to add more gluten free and dairy free recipes to your recipe box, Tortilla Chicken Vegetable Soup might be a recipe you should try. This main course has 226 calories, 15g of protein, and 10g of fat per serving. This recipe serves 10. If you have chicken, garlic, chicken bouillon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. It will be a hit at your Autumn event.

Instructions

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.

Ingredients you will need

Chicken