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I created this warming soup from the leftovers of the wonderful Cumin Roasted Chicken. The aromas of cumin, oregano and chicken promise a flavorful dinner. Use one or more jalapeno pepper, depending upon your preference and the heat of the peppers. I finished the soup with diced avocado and homemade green salsa and served it over a small mound of rice. It held beautifully in the refrigerator and would make an excellent Sunday supper or dinner for a crowd.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: varies


Cost per recipe $3.79 view details


  1. Take the bones from one or more Cumin Chickens, along with the drippings and place them in a soup pot or large saucepan, or a Dutch oven. Add enough water to just barely cover the bones. Bring to a boil over high heat. Add halved onion and celery. Reduce heat and maintain a simmer for about 2 to 3 hours. Strain broth and return it to the soup pot. Add the diced onion, carrot, corn, tomatoes, jalapenos and any leftover chicken pieces and return to a very gentle simmer. Simmer for about 30 minutes or until carrots are soft.
  2. To serve, place about 1/4 cup or so of the rice on the bottom of the soup bowl. Ladle soup over the top. Garnish with a spoonful of avocado and a spoonful of salsa.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 794g
Calories 444  
Calories from Fat 148 33%
Total Fat 16.52g 21%
Saturated Fat 2.47g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 360mg 15%
Potassium 1761mg 50%
Total Carbs 74.8g 20%
Dietary Fiber 17.5g 58%
Sugars 25.31g 17%
Protein 10.89g 17%
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