Tortilla Chicken Vegetable Soup

By SD296

Ingredients

• 4 chicken breasts
• 4 quarts water
• 3 stalks celery, chopped
• 2 cloves garlic
• 1 onion, finely diced
• 3-4 carrots, thinly sliced
• 1 (14 ounce) can peeled and diced tomatoes with juice
• 1 (10 ounce) can Rotel diced tomatoes and green chiles
• 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 (15 ounce) can Bush's Black Beans
• 2 cups cooked white rice
• salt and other seasonings to taste

Preparation

Step 1

Directions

Place chicken and water in a stockpot, and add onion, celery, carrots 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, Rotel, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.

Add corn, and black beans. 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.