Tortilla Chicken Vegetable Soup

Tortilla Chicken Vegetable Soup

37 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 25 m
  • Ready In

    1 h 40 m
GARNIE
Recipe by  GARNIE

“This hearty soup is an anything-goes recipe! Try using carrots instead of red bell pepper; extra garlic, no problem! I love a lot of cilantro! Whatever your choice of veggies, it's wonderful and sure to please your family's tastebuds. At our house, I put a bottle of our favorite hot sauce on the table for those who like to spice up their tortilla soup. Garnish with Monterey Jack cheese and tortilla chips.”

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Ingredients

Adjust Servings

Original recipe yields 8 to 10 servings

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Directions

  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.

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Reviews (37)

Rate This Recipe
KIMBERLY KAY
24

KIMBERLY KAY

Better than southern homeade veggie soup fresh from the garden! I used both red bell pepper and carrots, extra spices (especially cumin), and substituted potatoes for rice. We can't stop eating it and it made plenty to share. MANY thanks to the submitter!!!

langie
22

langie

I made this soup 2 days ago and it is no more it was awesome. I tripled the recipe added a teaspoon of cinnamon for warmth omitted the rice and my family loved it. I could eat this almost everyday... I have for the last two days. I used thighs instead of breast and instead of water I used chicken stock. It was gggggrrrreat!

SanDiegoCook
15

SanDiegoCook

Awesome soup! This soup turned out SO well! You can def. add any veggies you want. I didn't use tortillas, to keep it healthier and it's still amazing. I would suggest, however, to season your chicken/stock with salt and pepper while it's cooking. Thanks for the recipe!

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Nutrition

Amount Per Serving (9 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 24.6 g
  • 8%
  • Protein
  • 24.9 g
  • 50%
  • Cholesterol
  • 67 mg
  • 22%
  • Sodium
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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