Popular Recipe Mikes Southwestern Chicken Soup Delicious and Healthy

Without fail cooking ultimate Mike's Southwestern Chicken Soup easy, tasty, practical.

20 ingredients, 11 steps, cooking Mike's Southwestern Chicken Soup

Good Afternoon my mother, now you get prepare recipe Mike's Southwestern Chicken Soup with 20 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 20 ingredients and 11 stages of easy cooking Mike's Southwestern Chicken Soup.

Ingredients for Mike's Southwestern Chicken Soup

1. You need 2 Pounds : Chicken Breasts, Strips Or Rotisserie [shredded].
2. Prepare 5 (14 oz) : Cans Chicken Broth.
3. You need 1 tbsp : Maggi Chicken Bullion.
4. You need 4 (4 oz) : Hatch Green Chilies [reserve 2 for finish].
5. You need 2 : LG Jalapeños [chopped].
6. It’s 1 Bunch : Cilantro [no stems].
7. It’s 1 : LG Viadailla Onion [chopped].
8. Prepare 1/2 : LG Green Bell Pepper [chopped].
9. Prepare 7 Cloves : Fresh Garlic [left whole].
10. You need 2 Stalks : Celery [chopped].
11. You need 1/2 tbsp : Cayenne Pepper.
12. Prepare 1 : EX LG Tomato [or 2 small].
13. You need 1/2 tbsp : Black Pepper.
14. It’s 1 : Small Red Onion [for garnish].
15. It’s 1 (8 oz) : Hunts Tomato Sauce.
16. It’s 1 Pound : Potatos [peeled and diced].
17. You need : ● For The Options & Sides.
18. You need as needed : LG Egg Noodles.
19. It’s : Fresh Warmed Flour Tortillas.
20. Prepare : Fresh French Bread.

If all composition Mike's Southwestern Chicken Soup it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking Mike's Southwestern Chicken Soup

1. Add 5 cans chicken broth, 1 tbsp Cumin and 2 cans Hatch Green Chilies to your rinsed and fat trimmed chicken.
   
2. Boil chicken in seasoned broth for 30 minutes.
   
3. Rough chop your vegetables.
   
4. Add your chopped vegetables to your broth.
   
5. Maggi makes one of the best chicken bouillon powders out there and is most commonly used in Mexican cooking.
   
6. Add your 8 oz tomato sauce, 1 tbsp Maggi, 1/2 tbsp Black Pepper and 1/2 tbsp Cayenne Pepper.
   
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.
   
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.
   
9. Potatoes
   
10. I always serve this with fresh lime wedges, green tabasco, warmed flour tortillas or, absorbent French bread.
    
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!
    
12. Finish and Enjoy.

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