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; 473 milliliters 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; 1 kilograms whole chicken, cut into pieces

Tortilla Chicken Vegetable Soup might be a good recipe to expand your main course recipe box. This recipe serves 10. One portion of this dish contains around 15g of protein, 10g of fat, and a total of 230 calories. If you have salt, rice, corn kernels, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 40 minutes. If you like this recipe, you might also like recipes such as Tortilla-Vegetable Chicken Soup, Quick Tortilla Chicken Vegetable Soup, and Chicken Tortilla Soup.

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

Whole Chicken