Mexican

Hearty Spicy Chicken Vegetable soup is for Soup.

Hearty Spicy Chicken Vegetable soup takes 45 minutes to prepare.

Hearty Spicy Chicken Vegetable soup takes 180 minutes to cook.

Hearty Spicy Chicken Vegetable soup makes 70 servings.

The ingredients for Hearty Spicy Chicken Vegetable soup are:

4 Medium potatoes, cubed with skin
8 sliced carrots with skin
1 can corn
4 medium size zucchini
2 rotisserie chickens, shredded, no skin
6 celery stalks, sliced
3 can stewed tomatoes, mexican recipe
1 can rotel, whichever spice you prefer
I head cabbage, sliced as you prefer
3 Medium yellow or spanish onions, sliced into rings and quartered
Chicken bullion, broth or stock
1 bunch cilantro
garlic salt to taste
dried or fresh parsley
dried or fresh oregano
coarse ground pepper

Optional at serving:
Lime
Cheese
tortilla strips
avacado, diced

Here is how you make Hearty Spicy Chicken Vegetable soup:

This is an estimated recipe. I didn't exactly write down everything I did and i need to estimate the calories...will update next time I cook it and do a better job measuring out the vegetables--and come up with different name. This time I didn't add enough potatoes or coarsely blend the stewed tomatoes. When serving, I sometimes add a little shredded cheese and squeeze a little lime per serving. I've added tortilla strips and diced avacado too and that was delicious also. To me the hardest/longest part is the prep. Once you prepped, the actual cooking is easy with one stock pot and you just add and taste. This of course makes a huge amount of servings , but I freeze some and I love soup so...cut the recipe down as you wish. My friends who have had this call it "Stoup" (mix of stew and soup)because it's so hearty. I estimated at about 70 1-Cup servings. Most people eat more than one cup per serving.I add the about (or 12 oz less) the water and the potatoes with skin (squarely diced), carrots (sliced), onions (sliced and quartered), celery (sliced). Then add the chicken bullion (to taste as I go), rotel and stewed tomatoes. The thicker you cut the vegetables, the longer it will take. I bring to a hard boil and then down to a soft boil but still taste the broth as I go. When the carrots are about done (I don't like them mushy) I add can of corn (drained), entire cilantro bunch (cut), cabbage (sliced how you prefer), and zucchini (sliced and halved). When the cabbage and zucchini is just about done, you'll notice the cabbage turn more translucent, I add the shredded chicken and simmer until I get the broth seasoned right. I try not to cook it too long after I add the chicken to keep the chicken tender.One last note--I know this recipe is really low fat because when refrigerated there is barely any, if at all, fat on top. However, I think it might be a little high on sodium.Number of Servings: 70Recipe submitted by SparkPeople user ARODRIGUEZ2980.

The nutritional information for Hearty Spicy Chicken Vegetable soup is:

• Servings Per Recipe: 70
• Amount Per Serving
• Calories: 52.6

• Total Fat: 1.0 g
• Cholesterol: 12.6 mg
• Sodium: 72.9 mg
• Total Carbs: 5.9 g
• Dietary Fiber: 1.3 g
• Protein: 4.9 g

Hearty Spicy Chicken Vegetable soup is Mexican cuisine.

The dietary needs meet for Hearty Spicy Chicken Vegetable soup is Low Fat