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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, mike's southwestern chicken soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Mike's Southwestern Chicken Soup is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Mike's Southwestern Chicken Soup is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. 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:
  1. Prepare Chicken Breasts, Strips Or Rotisserie [shredded]
  2. Prepare Cans Chicken Broth
  3. Get Maggi Chicken Bullion
  4. Prepare Hatch Green Chilies [reserve 2 for finish]
  5. Get LG Jalapeños [chopped]
  6. Prepare Cilantro [no stems]
  7. Prepare LG Viadailla Onion [chopped]
  8. Prepare LG Green Bell Pepper [chopped]
  9. Take Fresh Garlic [left whole]
  10. Get Celery [chopped]
  11. Make ready Cayenne Pepper
  12. Take EX LG Tomato [or 2 small]
  13. Get Black Pepper
  14. Get Small Red Onion [for garnish]
  15. Prepare Hunts Tomato Sauce
  16. Take Potatos [peeled and diced]
  17. Take ● For The Options & Sides
  18. Take LG Egg Noodles
  19. Make ready Fresh Warmed Flour Tortillas
  20. Prepare 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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