Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Tortilla Chicken Vegetable Soup Recipe
Tortilla Chicken Vegetable Soup represents hearty, anything-goes recipes that accommodate ingredient substitutions like carrots instead of red bell peppers or extra garlic additions. This flexible recipe encourages creativity while maintaining substantial nutrition and satisfying flavors. The anything-goes approach accommodates ingredient availability and personal preferences.
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.
Prep Time:
15 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 40 mins
Servings:
9
Yield:
8 to 10 servings
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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 bunches chopped fresh cilantro
2 cups cooked white rice
salt to taste
Directions
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.
Nutrition Facts (per serving)
| 304 | Calories |
| 11g | Fat |
| 25g | Carbs |
| 25g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 304 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 16% |
| Cholesterol 67mg | 22% |
| Sodium 371mg | 16% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 25g | 50% |
| Vitamin C 35mg | 39% |
| Calcium 68mg | 5% |
| Iron 4mg | 21% |
| Potassium 525mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
