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Home Dish Mike's Southwestern Chicken Soup

Mike's Southwestern Chicken Soup

Name: How to cook Mike's Southwestern Chicken Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Southwestern Chicken Soup

This really is one delicious, easy, spicy, tummy soothing Mexican chicken soup! Made with either noodles, rice or potatoes. Your choice! Created, documented & photographed by tiny, sticky seven year old little baby boy fingers! Seriously! Delicious work and beautiful presentation Mario! Both me and your mommy are so proud of you! Your soup was fregin' fantastic!

Ingredient

Food ration :

6 servings

Cooking time :

60 mins

2 Pounds

Chicken Breasts, Strips Or Rotisserie [shredded]

5 (14 oz)

Cans Chicken Broth

1 tbsp

Maggi Chicken Bullion

4 (4 oz)

Hatch Green Chilies [reserve 2 for finish]

LG Jalapeños [chopped]

1 Bunch

Cilantro [no stems]

LG Viadailla Onion [chopped]

1/2

LG Green Bell Pepper [chopped]

7 Cloves

Fresh Garlic [left whole]

2 Stalks

Celery [chopped]

1/2 tbsp

Cayenne Pepper

EX LG Tomato [or 2 small]

1/2 tbsp

Black Pepper

Small Red Onion [for garnish]

1 (8 oz)

Hunts Tomato Sauce

1 Pound

Potatos [peeled and diced]

as needed

LG Egg Noodles

Cooking instructions

* Step 1

Add 5 cans chicken broth, 1 tbsp Cumin and 2 cans Hatch Green Chilies to your rinsed and fat trimmed chicken.

* Step 2

Boil chicken in seasoned broth for 30 minutes.

* Step 3

Rough chop your vegetables.

* Step 4

Add your chopped vegetables to your broth.

* Step 5

Maggi makes one of the best chicken bouillon powders out there and is most commonly used in Mexican cooking.

* Step 6

Add your 8 oz tomato sauce, 1 tbsp Maggi, 1/2 tbsp Black Pepper and 1/2 tbsp Cayenne Pepper.

* Step 7

Mix and simmer on high for 20 more minutes. Try slightly shredding your chicken while it's in the pot with forks. It should shread apart pretty easy for you. If not, it should do it on its own.

* Step 8

At this point, you can add noodles or small potato cubes. If opting for noodles, boil them separately as per manufactures directions. Then, add to your soup. Otherwise you'll end up with a starchy, murky, gross looking broth. If it's potatoes you want, just throw them in your simmering soup with your vegetables for 20 minutes or, until they're softened. Also, add your remaining 2 4 oz cans of Hatch Green Chilies and a good handful of fresh cilantro leaves just prior to serving. You'll definitely want this layered effect.

* Step 9

Potatoes

* Step 10

I always serve this with fresh lime wedges, green tabasco, warmed flour tortillas or, absorbent French bread.

* Step 11

Serve piping hot. Garnish with red onions and fresh cilantro. [sorry. the old boy forgot his red onion garnish] Anyway, I hope you and yours enjoy this dish!