Tortilla Chicken Vegetable Soup Chef John Recipes

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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

Notes :

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