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Prepare this Chicken and Vegetable Soup that will satisfy your entire family in less than 30 minutes; serve it as an appetizer or main entrée.
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Original reipce makes 2 dozen Change Servings
PLACE 1/4 cup water, tomatoes, onion, jalapeños and garlic in blender; cover. Blend until smooth.
HEAT oil in large dutch oven over medium-high heat. Add puree to saucepan; cook, stirring frequently, for 10 to 15 minutes or until puree has thickened. Add remaining 4 cups water; bring to a boil. Add bouillon and cumin; stir. Add chicken, corn, zucchini and carrot. Reduce heat to medium-low; cover. Cook for 10 minutes or until heated through.
SERVE with tortilla strips, media crema and cilantro.
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