Mike's Southwestern Chicken Soup

Name: Mike's Southwestern Chicken Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 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

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This really is one delicious, easy, spicy, tummy soothing Mexican chicken soup! Made with either noodles, rice or potatoes. Your choice! Created, documented & photographed by tiny, sticky seven year old little baby boy fingers! Seriously! Delicious work and beautiful presentation Mario! Both me and your mommy are so proud of you! Your soup was fregin' fantastic!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

60 mins

6 servings

2 PoundsChicken Breasts, Strips Or Rotisserie [shredded]
5 (14 oz)Cans Chicken Broth
1 tbspMaggi Chicken Bullion
4 (4 oz)Hatch Green Chilies [reserve 2 for finish]
2LG Jalapeños [chopped]
1 BunchCilantro [no stems]
1LG Viadailla Onion [chopped]
1/2LG Green Bell Pepper [chopped]
7 ClovesFresh Garlic [left whole]
2 StalksCelery [chopped]
1/2 tbspCayenne Pepper
1EX LG Tomato [or 2 small]
1/2 tbspBlack Pepper
1Small Red Onion [for garnish]
1 (8 oz)Hunts Tomato Sauce
1 PoundPotatos [peeled and diced]
● For The Options & Sides
as neededLG Egg Noodles
Fresh Warmed Flour Tortillas
Fresh French Bread

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Steps

60 mins

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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Cooksnaps

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MMOBRIEN @cook_2891564

on July 27, 2016 22:20

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!