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Spicy Chicken Vegetable Soup

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PREP TIME
15 min
COOKING TIME
85 min
TOTAL TIME
100 min
SERVINGS
9 servings
Dinner
Spicy Chicken Vegetable Soup
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
  • 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 green onions, thinly sliced
  • 2 bunches chopped fresh cilantro
  • 2 cups cooked white rice
  • salt to taste
Instructions
1
Begin by placing the chicken and water in a large stockpot, followed by sliced onion, chopped celery, and minced garlic. Cover the pot and bring the mixture to a rolling boil. Once boiling, decrease the heat and let it simmer for approximately 45 minutes or until the chicken is tender.
2
Next, carefully remove the cooked chicken from the broth and set it aside to cool. Remove any excess fat that rises to the surface of the pot, then use a spoon or mallet to crush the cooked garlic cloves against the side of the pot.
3
Now, add the undrained canned tomatoes, ground cumin, a pinch of heat from cayenne pepper, white pepper, and the bouillon cube to the pot. Cover it again and let it simmer for about 30 minutes.
4
Add frozen corn, chopped green onion, and chopped cilantro to the pot. Continue to simmer for an additional 10 minutes.
5
Remove the skin and bones from the cooked chicken, then cut or shred it into bite-sized pieces. Add these chicken pieces to the soup along with cooked white rice. Heat everything through and season with salt according to taste.
6
Finally, ladle the hot soup into bowls and garnish it with shredded cheese and crispy tortilla chips.