Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

An absolutely WONDERFUL soup!

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Recipe Summary test

prep:
30 mins
cook:
1 hr 45 mins
total:
2 hrs 15 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. Cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Drain and reserve liquid. Set chicken aside to cool. Remove and discard bones from chicken. Chop the chicken meat.

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  • Put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. Bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.

  • Pour reserved chicken stock into the pot. Stir chopped chicken, cilantro, and tomato bouillon into the liquid. Bring the mixture to a simmer and cook another 15 to 20 minutes.

Nutrition Facts

275 calories; protein 10.8g; carbohydrates 20g; fat 17.3g; cholesterol 32.2mg; sodium 64mg. Full Nutrition
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