Hi, I’m Marie. Today, I’m gonna show you how to prepare mike’s southwestern chicken soup recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s Southwestern Chicken Soup Recipe
Mike’s Southwestern Chicken Soup is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Mike’s Southwestern Chicken Soup is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have mike’s southwestern chicken soup using 20 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Mike’s Southwestern Chicken Soup:
- Take 2 Pounds Chicken Breasts, Strips Or Rotisserie [shredded]
- Get 5 (14 oz) Cans Chicken Broth
- Get 1 tbsp Maggi Chicken Bullion
- Take 4 (4 oz) Hatch Green Chilies [reserve 2 for finish]
- Prepare 2 LG Jalapeños [chopped]
- Make ready 1 Bunch Cilantro [no stems]
- Get 1 LG Viadailla Onion [chopped]
- Make ready 1/2 LG Green Bell Pepper [chopped]
- Prepare 7 Cloves Fresh Garlic [left whole]
- Prepare 2 Stalks Celery [chopped]
- Take 1/2 tbsp Cayenne Pepper
- Get 1 EX LG Tomato [or 2 small]
- Make ready 1/2 tbsp Black Pepper
- Take 1 Small Red Onion [for garnish]
- Make ready 1 (8 oz) Hunts Tomato Sauce
- Take 1 Pound Potatos [peeled and diced]
- Get ● For The Options & Sides
- Get as needed LG Egg Noodles
- Take Fresh Warmed Flour Tortillas
- Take Fresh French Bread
Steps to make Mike’s Southwestern Chicken Soup:
- Add 5 cans chicken broth, 1 tbsp Cumin and 2 cans Hatch Green Chilies to your rinsed and fat trimmed chicken.
- Boil chicken in seasoned broth for 30 minutes.
- Rough chop your vegetables.
- Add your chopped vegetables to your broth.
- Maggi makes one of the best chicken bouillon powders out there and is most commonly used in Mexican cooking.
- Add your 8 oz tomato sauce, 1 tbsp Maggi, 1/2 tbsp Black Pepper and 1/2 tbsp Cayenne Pepper.
- 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.
- 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.
- Potatoes
- I always serve this with fresh lime wedges, green tabasco, warmed flour tortillas or, absorbent French bread.
- Serve piping sausage. 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!
So that’s going to wrap it up with this exceptional dish mike’s southwestern chicken soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
