Mike's Southwestern Chicken Soup
Mike's Southwestern Chicken Soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's southwestern chicken soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Mike's Southwestern Chicken Soup is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Mike's Southwestern Chicken Soup is something which I have loved my entire life. They’re fine and they look fantastic.

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 cook it.

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

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