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Caldo de Pollo
Soup Mexican

Caldo de Pollo

4.8

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
  3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
  4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
  5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
  6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Easy and Tasty Chicken Tortilla Soup
Soup Mexican

Easy and Tasty Chicken Tortilla Soup

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Fast and Easy Zucchini Soup
Soup American

Fast and Easy Zucchini Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir water, zucchini, and bouillon cubes together in a stockpot; bring to a boil. Reduce the heat to medium, then cover and simmer, stirring occasionally, until zucchini is tender, about 20 minutes.
  2. 2 Carefully drop cream cheese into the stockpot. Cook and stir until melted, about 5 minutes. Blend soup with an immersion blender until smooth.

By Jilly Bean

Creamy Hash Brown Potato Soup
Soup American

Creamy Hash Brown Potato Soup

4.3

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
  2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
  3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

World's Best Potato Soup
Soup American

World's Best Potato Soup

4.7

Prep
Cook
Total

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place potatoes, onions, celery, and bouillon cubes in a large pot. Add enough water to cover all ingredients. Bring to a boil and simmer on medium heat for 15 minutes.
  3. 3 Add half and half, bacon, cream of mushroom soup and stir until combined. Add cheese and stir until completely melted. Simmer on low until potatoes are cooked through and tender.
  4. 4 Serve and enjoy!

By Elizabeth Goldsberry

Potato Soup a la Inge
Soup American

Potato Soup a la Inge

4.1

Prep
Cook
Total

Instructions

  1. 1 In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

By Inge

Chicken Rotini Soup
Soup American

Chicken Rotini Soup

4.3

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Fill a large pot with water. Add bouillon cubes and bring to a boil. Add rotini and cook until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  2. 2 Combine chicken broth and water in a large pot over high heat. Add chicken, celery, carrots, and onion; bring to a boil. Stir in pasta, reduce the heat to medium-low, and season with onion powder, garlic powder, salt, and pepper. Simmer until vegetables are tender and chicken is no longer pink, about 20 minutes.
  3. 3 Serve immediately.

By JULIESLP

Sweet Potato and Brandy Soup
Soup American

Sweet Potato and Brandy Soup

2.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel, and mash. Set aside.
  2. 2 In a medium skillet over medium high heat, cook and stir onions in olive oil until translucent. Add white wine, red wine, and brandy, and simmer for 5 minutes. Add mashed sweet potatoes, stirring to incorporate. Dissolve bouillon cubes in water and add to the soup with the allspice. Simmer another 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve hot.

By amanda1432

Chicken and Rice Soup I
Soup American

Chicken and Rice Soup I

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook celery, onion, rice, bouillon, and water about 20 minutes or until most of the water is absorbed by the rice. Remove from the heat.
  2. 2 Make a cream base: Combine butter and flour in a small skillet, making a paste. Add 2 cups milk and stir to make a smooth sauce.
  3. 3 Add cream base to the rice mixture. Add chicken and 1 cup milk. If the soup seems thick, add more milk. Add pepper to taste and serve hot.

By Nell Marsh

Cauliflower Potato Soup
Soup American

Cauliflower Potato Soup

4.8

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.
  2. 2 Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.
  3. 3 Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.
  4. 4 Ladle into bowls and top with shredded cheese.

By AMYL22

Spiced Parsnip Soup
Soup American

Spiced Parsnip Soup

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
  2. 2 Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and break apart easily with a spoon, about 15 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in heavy cream and heat gently, without boiling, until warmed through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.

By ButtercupBento

Simply Delicious Chicken Rice Soup
Soup American

Simply Delicious Chicken Rice Soup

4.7

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Bring water to a boil in a large pot; add chicken breast, leek, onion, carrot, celery, chicken bouillon, thyme, poultry seasoning, and black pepper. Simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken from the pot and shred.
  2. 2 Return chicken to the pot and stir in chicken broth and rice. Continue to simmer until rice is tender, about 30 minutes more, stirring occasionally.

By vchooch13

Buffalo Chicken Soup
Soup American

Buffalo Chicken Soup

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Add celery and onion; cook until tender, about 5 minutes. Add flour and cook until absorbed, about 2 minutes. Slowly stir in half-and-half and water.
  2. 2 Add bouillon and stir until dissolved. Stir in chicken, Cheddar cheese, and Buffalo wing sauce. Season with salt and pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until cheese has completely melted, about 10 minutes.

By Keiko

Meghan and Jenn's Veggie, Chicken and Herb Soup
Soup American

Meghan and Jenn's Veggie, Chicken and Herb Soup

4.1

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

By Jenn and Meghan

Hearty Ham Bone Soup
Soup American

Hearty Ham Bone Soup

4.7

Prep
10 min
Cook
260 min
Total
270 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt bacon grease in a large skillet over medium-high heat. Cook and stir onion, carrots, celery, and garlic in hot bacon grease until vegetables are slightly tender and fragrant, about 5 minutes.
  3. 3 Stir potatoes into onion mixture; cook and stir until golden, about 10 minutes.
  4. 4 Stir hot water and chicken bouillon together in a slow cooker until bouillon is dissolved; add onion mixture, ham bone, diced tomatoes, corn, tomato sauce, black pepper, and salt.
  5. 5 Cook soup in the slow cooker set to Low for 4 to 6 hours. Remove ham bone from soup and let rest until cool enough to handle. Remove meat from ham bone and stir meat into soup.

By Gayle Satre

Knefla Soup
Soup European

Knefla Soup

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 In a large stockpot, combine potatoes, onions, carrot, celery, bouillon cubes, parsley, water, salt, pepper, and margarine. Simmer soup until vegetables become tender, 10 to 15 minutes.
  2. 2 Meanwhile, mix flour, egg, salt, and milk together in a bowl until a uniform dough forms. Form dough into long strips; cut strips into small pieces (knefla).
  3. 3 Once vegetables are tender, add knefla to the pot and let simmer for 30 minutes.
  4. 4 Stir in evaporated milk and serve.

By Sue H.

Navy Bean Soup
Soup American

Navy Bean Soup

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
  3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Grandpa's Garden Chicken Soup
Soup American

Grandpa's Garden Chicken Soup

4.8

Prep
20 min
Cook
95 min
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken pieces into a large stockpot and add enough water to cover completely. Add onion, celery, basil, parsley, bouillon, garlic, salt, and pepper; bring to a simmer over medium-high heat. Reduce the heat and simmer until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  3. 3 Meanwhile, peel and dice potatoes, kohlrabi bulbs, and turnip. Peel and slice carrots. Place those vegetables into a bowl.
  4. 4 Core and chop cabbage and tomato. Trim green beans and cut into 1-inch pieces. Cut corn kernels from cobs. Place those vegetables into another bowl.
  5. 5 When chicken is finished, remove and discard celery chunks. Transfer chicken to a cutting board and let cool for 5 minutes, then remove as much meat as possible from the bones. Chop meat roughly and return to the stockpot.
  6. 6 Stir in the first bowl of vegetables (including potatoes); cook over medium-low until vegetables are tender, about 20 minutes.
  7. 7 Stir in the second bowl of vegetables (including cabbage); cook until green beans are tender, 7 to 10 minutes more.
  8. 8 Serve and enjoy!

By SRF0079

Cold-Busting Ginger Chicken Noodle Soup
Soup American

Cold-Busting Ginger Chicken Noodle Soup

4.6

Prep
30 min
Cook
85 min
Total
125 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add chicken, onion, and crushed garlic cloves; cook until chicken is browned and onion starts to turn translucent, about 5 minutes. Pour water, wine, and lemon juice over chicken mixture; stir in sliced ginger, sugar, bouillon cubes, bay leaves, and peppercorns. Bring to a simmer, then reduce the heat to medium-low and cook for 45 minutes.
  2. 2 Remove and discard garlic cloves. Transfer chicken to a cutting board and chop into bite-size pieces.
  3. 3 Add carrots, celery, kohlrabi, rosemary, and thyme to the pot. Reduce the heat to low and cook until vegetables begin to soften, about 20 minutes.
  4. 4 Bring soup to a boil. Return chopped chicken to the pot along with egg noodles, minced garlic, and grated ginger. Remove from the heat and let sit until noodles have softened, about 10 minutes. Season with salt and garnish with parsley.

By Coulter

Mexican Green Spaghetti
Dinner Mexican

Mexican Green Spaghetti

3.3

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  2. 2 Combine bell peppers, water, chicken bouillon, and garlic in a medium pot. Bring to a boil, reduce heat, and cook until peppers are soft, 7 to 10 minutes. Remove from heat and let cool for a few minutes.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13-inch baking dish with butter.
  4. 4 Fill blender halfway with the pepper-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with any remaining mixture. Stir in sour cream.
  5. 5 Line the bottom of the baking dish with a layer of the spaghetti. Spread a portion of the pepper puree on top and add a layer of mozzarella cheese. Repeat layering spaghetti, pepper puree, and cheese until all ingredients are used up.
  6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

By ENJERUDD

Maria's Mexican Rice
Dinner Mexican

Maria's Mexican Rice

4.7

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

By viv85e

Carne en su Jugo (Meat in its Juices)
Dinner Mexican

Carne en su Jugo (Meat in its Juices)

4.8

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
  2. 2 Combine water, tomatillos, serrano peppers, and garlic in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak if you like.)
  3. 3 Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender, 30 minutes to 1 hour.
  4. 4 Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
  5. 5 Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

By gem

Lentils with Chorizo
Dinner Mexican

Lentils with Chorizo

4.7

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.
  2. 2 Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.
  3. 3 Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.
  4. 4 Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.
  5. 5 Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
  6. 6 Ladle soup into bowls. Top with cotija cheese and sour cream.

By Sherbear1

Mexican Rice with Bell Pepper
Dinner Mexican

Mexican Rice with Bell Pepper

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium heat. Add rice; cook and stir for 3 minutes. Pour in chicken broth and bring to a boil.
  2. 2 Stir in tomato, onion, bell pepper, and jalapeño. Add cilantro, bouillon, garlic, cumin, salt, and pepper; bring to a boil. Cover, reduce the heat to low, and simmer until rice is tender and all liquid has been absorbed, about 20 minutes.

By ALANASMOM

Mexican Chicken Tortilla Soup
Dinner Mexican

Mexican Chicken Tortilla Soup

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
  2. 2 Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
  3. 3 Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
  4. 4 Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
  5. 5 Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
  6. 6 Ladle soup into bowls and top with tortilla strips.

By Chef Dra

Mexican Spaghetti Squash Stir Fry
Dinner Mexican

Mexican Spaghetti Squash Stir Fry

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place spaghetti squash halves, cut sides down, on a baking sheet.
  3. 3 Bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. Carefully shred flesh with a fork until it resembles spaghetti.
  4. 4 Heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. Add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  5. 5 Mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
  6. 6 Spoon spaghetti squash onto each plate; top with ground turkey mixture.

By Emily

SPICY Enchiladas Verdes de Queso
Dinner Mexican

SPICY Enchiladas Verdes de Queso

4.7

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place jalapeno peppers, tomatillos, yellow onion, garlic, and cumin in a blender; pour in enough water to cover the vegetables. Blend until liquified, about 1 minute.
  2. 2 Heat 1/3 cup vegetable oil in a skillet over medium-high heat just until oil has begun to warm, about 30 seconds; pour the blended jalapeno mixture into the oil. Stir in chicken bouillon cubes and cilantro. Reduce heat to medium and cook sauce for 30 minutes, stirring occasionally. Remove green sauce from heat and allow to stand while you complete remaining steps.
  3. 3 Heat 1 cup vegetable oil in a skillet over medium heat. Using a tongs, place each tortilla into the hot oil and fry for a few seconds on each side. Tortillas will be pliable; do not overcook.
  4. 4 Immerse the fried tortilla into the green sauce to coat; place tortilla on a serving plate. Sprinkle tortilla with about 2 teaspoons shredded queso fresco cheese and roll into a thin enchilada. It's easiest if one person is frying tortillas while another person dips in sauce, fills with cheese, and rolls the tortillas.
  5. 5 Place enchiladas onto serving plates; spoon with remaining green sauce and sprinkle with remaining queso fresco cheese. Spread shredded lettuce over the enchiladas and sprinkle with chopped red onion. Top servings with a tablespoon of sour cream.

By red5

Pollo en Pipian (Chicken in Pipian Sauce)
Dinner Mexican

Pollo en Pipian (Chicken in Pipian Sauce)

4.0

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
  2. 2 Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
  3. 3 Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

By Malcolm Colcleugh

Tortilla Chicken Vegetable Soup
Dinner Mexican

Tortilla Chicken Vegetable Soup

4.6

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 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. 2 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.
  3. 3 Add corn, green onion, and cilantro. Simmer 10 minutes longer.
  4. 4 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.

By GARNIE