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Ingredients requirements - Mike's Southwestern Chicken Soup:

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

Mike's Southwestern Chicken Soup start cooking:

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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