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Mexican Chicken Soup
15
Apr
Apr
100 g cooked chicken, shredded into bite-sized pieces
34 cloves minced garlic
½ tsp cumin
½ tsp onion powder
½ tsp chili powder
½ tsp cayenne (use less if you don't want it as spicy)
diced tomato
23 cups homemade chicken broth
¼ cup fresh chopped cilantro (optional)
1
Preheat pot over medium-high heat.
2
Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.)
3
Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
4
Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
5
Bring to a boil.
6
Reduce heat to a simmer, and add chicken.
7
Simmer for 20 minutes.
8
Stir in cilantro, and simmer for 5 minutes more.
Ingredients
100 g cooked chicken, shredded into bite-sized pieces
34 cloves minced garlic
½ tsp cumin
½ tsp onion powder
½ tsp chili powder
½ tsp cayenne (use less if you don't want it as spicy)
diced tomato
23 cups homemade chicken broth
¼ cup fresh chopped cilantro (optional)
Directions
1
Preheat pot over medium-high heat.
2
Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.)
3
Use a bit of your broth to keep garlic from sticking to the pot, if necessary.
4
Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.
5
Bring to a boil.
6
Reduce heat to a simmer, and add chicken.
7
Simmer for 20 minutes.
8
Stir in cilantro, and simmer for 5 minutes more.
