Tortilla, Chicken and Vegetable Soup

Total Time

1 Hour 40 Minutes

Servings

9

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 pepper, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon ground white pepper
• 1 (10 ounce) package frozen corn kernels
• 1 bunch spring onions, thinly sliced
• 2 bunches chopped fresh coriander
• 2 cups cooked white rice
• salt to taste

Instructions

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, carrots, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. Add corn, green onion, and coriander. Simmer 10 minutes longer.
   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.