This recipe came from my sister. It is a light, fresh, Chicken tortilla soup with lots of flavor and great spice combinations. If you like Mildly spicy Mexican foods with veggies and rice, this is the dish for you.
1Tie garlic, peppercorns and celery seed in a piece of cheesecloth.
2In a large saucepot, bring water and chicken pieces to a boil. Add cheesecloth bag with spices, lower heat to simmer, cover and cook til tender and chicken internal temperature is 165-170 degrees. Remove chicken, set aside and let cool. Strain broth and return broth to the pot.
3Add next 8 ingredients, cover and simmer 30 minutes.
Then add corn and green onion and simmer another 10 minutes. Salt to taste.
4Chop or shred chicken into small bite size pieces. Add to broth with Rice and parsley. Heat through about 5 minutes.
5Serve topped with tortilla chips and shredded cheddar. Additional cilantro can be passed if desired. For those who like their soup spicier, you can also pass your favorite hot sauce.