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Mike's Southwestern Chicken Soup is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Mike's Southwestern Chicken Soup is something which I’ve loved my whole life.
Coat chicken breasts with Southwest seasoning mixture. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
To begin with this recipe, we must prepare a few ingredients. You can have mike's southwestern chicken soup using 20 ingredients and 11 steps. Here is how you can achieve that.
Composition needed to make Mike's Southwestern Chicken Soup:
- 2 Pounds Chicken Breasts, Strips Or Rotisserie [shredded]
- 5 (14 oz) Cans Chicken Broth
- 1 tbsp Maggi Chicken Bullion
- 4 (4 oz) Hatch Green Chilies [reserve 2 for finish]
- 2 LG Jalapeños [chopped]
- 1 Bunch Cilantro [no stems]
- 1 LG Viadailla Onion [chopped]
- 1/2 LG Green Bell Pepper [chopped]
- 7 Cloves Fresh Garlic [left whole]
- 2 Stalks Celery [chopped]
- 1/2 tbsp Cayenne Pepper
- 1 EX LG Tomato [or 2 small]
- 1/2 tbsp Black Pepper
- 1 Small Red Onion [for garnish]
- 1 (8 oz) Hunts Tomato Sauce
- 1 Pound Potatos [peeled and diced]
- ● For The Options & Sides
- as needed LG Egg Noodles
- Fresh Warmed Flour Tortillas
- Fresh French Bread
This is a taste test/review of the Mike's Mighty Good: Chicken Ramen Soup. Put chicken broth into a large soup pot and add onion and garlic. This Low-Cal Southwestern Chicken Soup recipe warms the soul! This low-cal Southwestern chicken soup recipe is so easy to make and a great way to sneak in veggies and fiber.
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 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!
This healthy gluten-free, dairy-free recipe has a little kick and is packed with Southwestern flavors. This great-tasting, quick and easy southwestern chicken soup is packed with chicken, black beans, and tomatoes, and tastes even better the next day! Very filling and satisfying, and even better the next day! Today's soup recipe is brought to you by some leftover chicken and pantry staples. I love it when I can bring a meal together in no time at all, and this Southwestern Chicken and Rice Soup definitely fits the bill.
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