Chicken and Vegetable Soup
A nutritious soup with a delicious tomato base mixed with a combination of chopped vegetables, shredded chicken and tasty condiments.
4 1/4 cups water - divided use
2 large tomatoes, quartered
1 medium white onion, quartered
3 medium jalapeños, seeded and deveined (optional)
2 cloves garlic, peeled
2 tablespoons vegetable oil
2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1 1/2 teaspoons ground cumin
2 cups cooked, shredded chicken
1 (15.25-ounce) can whole kernel corn, drained
1 medium zucchini, diced
1 medium carrot, diced
Fried corn tortilla strips
NESTLÉ Media Crema
Chopped cilantro (optional)
- 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 purée to saucepan; cook, stirring frequently, for 10 to 15 minutes or until purée 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.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.