MEXICAN CHICKEN SOUP

By stepjo7269

Internet

Ingredients

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

Details

Servings 1

Preparation

Step 1

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.