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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.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 9 people

Equipment

  • 1 Large Stockpot For simmering chicken and the soup base.
  • 1 Chef's knife For chopping vegetables and dicing chicken.
  • 1 Cutting Board For safe and efficient food preparation.
  • 1 Skimmer or Large Spoon Essential for removing chicken and skimming fat from the broth.
  • 1 Ladle For serving the soup cleanly.

Ingredients
  

Main

  • 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 bunches chopped fresh cilantro
  • 2 cups cooked white rice
  • salt to taste

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.
  • 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.
  • Add corn, green onion, and cilantro. 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.

Notes

1. For a richer, more complex broth, consider browning the chicken pieces slightly before adding water. This deepens the flavor profile through the Maillard reaction. Alternatively, roast the chicken pieces first to enhance flavor.2. The smashing of the cooked garlic cloves is key; it releases their softened essence into the broth without overwhelming it. Ensure a thorough smash.3. Adjust seasoning meticulously at the end. Salt levels can vary with bouillon and canned tomatoes. A pinch of sugar can balance the acidity of the tomatoes if needed.4. Fresh cilantro is paramount for authentic flavor; add it in two stages for maximum impact—a portion during simmering and a final fresh garnish.5. Don't overcook the chicken once it's returned to the soup; it only needs to be heated through to maintain its tenderness.