Hi, I am Clara. Today, I will show you a way to prepare mike’s southwestern chicken soup recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. 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 current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Mike’s Southwestern Chicken Soup is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook 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:
- Prepare 2 Pounds Chicken Breasts, Strips Or Rotisserie [shredded]
- Get 5 (14 oz) Cans Chicken Broth
- Prepare 1 tbsp Maggi Chicken Bullion
- Get 4 (4 oz) Hatch Green Chilies [reserve 2 for finish]
- Prepare 2 LG Jalapeños [chopped]
- Make ready 1 Bunch Cilantro [no stems]
- Take 1 LG Viadailla Onion [chopped]
- Make ready 1/2 LG Green Bell Pepper [chopped]
- Make ready 7 Cloves Fresh Garlic [left whole]
- Get 2 Stalks Celery [chopped]
- Take 1/2 tbsp Cayenne Pepper
- Get 1 EX LG Tomato [or 2 small]
- Prepare 1/2 tbsp Black Pepper
- Take 1 Small Red Onion [for garnish]
- Make ready 1 (8 oz) Hunts Tomato Sauce
- Make ready 1 Pound Potatos [peeled and diced]
- Make ready ● For The Options & Sides
- Get as needed LG Egg Noodles
- Get Fresh Warmed Flour Tortillas
- Get 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 special dish mike’s southwestern chicken soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
