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Tortilla Chicken Vegetable Soup |
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.
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
- ½ teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground white pepper
- 1 (10 ounce) package frozen corn kernels
- 1 bunch green onions, thinly sliced
- 2 bunchs chopped fresh cilantro
- 2 cups cooked white rice
- salt to taste
Instructions :
Prep : 15M | Cook : 8 to 10 M | Ready in : 1H40M |
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Notes :
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