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Ingredients and seasonings required in make

1. Take ● For The Spicy Mexican Chicken Soup
2. Prepare 2 Cups Shredded Roteseri Chicken
3. Prepare 4 (15 oz) Cans Chicken Broth [+ water as needed]
4. Use 2 (4 oz) Cans Green Hatch Chilies
5. Take 2 LG Thin Sliced Jalapenos
6. Take 1 Cup Pace Picante Sauce [hot]
7. Prepare 1/2 Cup Dark Mexican Beer
8. Prepare 2 Cups Diced Potatoes
9. Prepare 1 Green Bell Pepper [thin sliced - deseeded]
10. Prepare 4 Cups Cabbage [thin sliced]
11. Take 1 (8 oz) Can ROTELL [with chilies]
12. Use 1/4 Cup Radishes [thin sliced]
13. Take 1 Cup White Onion [thin sliced]
14. Prepare 1 Cup Red Onion [thin sliced]
15. Prepare 1/2 Green Bell Pepper [thin sliced]
16. Prepare 1/2 tsp Crushed Mexican Oregano
17. Prepare 1 tsp Fresh Ground Black Pepper
18. Take 2 tbsp Fine Minced Garlic
19. Prepare 2 tbsp Powdered Green Chile Pepper
20. Prepare 1 tsp Powdered Chicken Boullion
21. Prepare 1/2 tsp Graduated Onion Powder
22. Take 1 tbsp Fresh Ground Cumin
23. Prepare ● For The Sides & Garnishments [as needed]
24. Use Jalapenos
25. Prepare Flour Tortillas
26. Prepare Tortilla Chips
27. Use Fresh Cilantro
28. Prepare Lime Wedges
29. Prepare Chilled White Onions
30. Prepare Streamed & Blistered Jalapenos
31. Take Queso Fresco Or Mexican 3 Cheese

We're using our classic chicken ramen cup for this recipe. To a very large pot, add the onions celery and carrots, garlic, chiles de arbol, bay leaves, chicken parts, water, peppercorns and salt. You can simmer longer if you'd like to develop more flavor. Add remaining chicken broth, Spices, corn, bean and tomato.

How to make:process Mike's Spicy Mexican Chicken Soup:

1. Chop all herbs and vegetables.
2. Add all fluids and chicken and simmer for 40 minutes.
3. Queso Fresco cheese pictured.
4. Serve piping hot with additions. Enjoy!
5. Done and ready to serve!

Give it a good stir, then add chicken and push down to submerge. Nutrition Facts Per Serving: Stir in the roasted poblano peppers, fire roasted tomatoes, black beans, corn, chicken broth, and chopped chicken. You can simmer longer if you'd like. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Combine the chicken, onion, celery, carrots, egg whites, parsley, thyme, bay leaves, cloves, and peppercorns in the soup pot and.

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