How to Make Tasty Mike's Southwestern Chicken Soup

How to Make Tasty Mike's Southwestern Chicken Soup Delicious, fresh and tasty.

Mike's Southwestern Chicken Soup. While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Garnish with shredded cheese, tomato, avocado, and green onions.

Learn how to make Southwestern chicken soup & see the Smartpoints value of this great recipe.

Sprinkle chicken with salt and black pepper.

All Reviews for Southwestern Vegetable & Chicken Soup.

You can cook Mike's Southwestern Chicken Soup using 20 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mike's Southwestern Chicken Soup

1. It’s 2 Pounds of Chicken Breasts, Strips Or Rotisserie [shredded].

2. You need 5 (14 oz) of Cans Chicken Broth.

3. You need 1 tbsp of Maggi Chicken Bullion.

4. You need 4 (4 oz) of Hatch Green Chilies [reserve 2 for finish].

5. It’s 2 of LG Jalapeños [chopped].

6. Prepare 1 Bunch of Cilantro [no stems].

7. It’s 1 of LG Viadailla Onion [chopped].

8. You need 1/2 of LG Green Bell Pepper [chopped].

9. It’s 7 Cloves of Fresh Garlic [left whole].

10. Prepare 2 Stalks of Celery [chopped].

11. It’s 1/2 tbsp of Cayenne Pepper.

12. You need 1 of EX LG Tomato [or 2 small].

13. It’s 1/2 tbsp of Black Pepper.

14. Prepare 1 of Small Red Onion [for garnish].

15. It’s 1 (8 oz) of Hunts Tomato Sauce.

16. It’s 1 Pound of Potatos [peeled and diced].

17. It’s of ● For The Options & Sides.

18. Prepare as needed of LG Egg Noodles.

19. Prepare of Fresh Warmed Flour Tortillas.

20. It’s of Fresh French Bread.

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This video is in partnership with WW: Welcome to another PHILLIPS FamBam Cook with Me.

This time we have take out our myWW Program Cook Book to share an.

Put chicken broth into a large soup pot and add onion and garlic.

Mike's Southwestern Chicken Soup instructions

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 its 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 youll 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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