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Join date : 2010-11-26

Mexican Chicken Soup Empty
PostSubject: Mexican Chicken Soup   Mexican Chicken Soup Empty12/5/2010, 9:00 pm

Mexican Chicken Soup

  • 100g cooked chicken, shredded into bite-sized pieces
  • 3-4 cloves minced garlic
  • 1 t cumin
  • 1/2 t onion powder
  • 1/2 t chili powder
  • 1/2 t cayenne (use less if you don't want it as spicy)
  • diced tomato
  • 2-3 c homemade chicken broth
  • 1/4 c 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.

    TIP: For easy chopping of cilantro and other herbs, use kitchen shears. When using a knife sometimes the leaves of the herbs are difficult to chop. The kitchen shears make this a simple task.
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