Thursday, November 19, 2015


Yummy . . .Spicy Mexican Chicken Soup  RECIPE

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3 ½ oz or 100g cooked chicken, shredded into bite-sized pieces
3-4 Cloves minced garlic
1 Tablespoon cumin
1/2 Teaspoon onion powder
1/2 Teaspoon chili powder
1/2 Teaspoon cayenne (use less if you don't want it as spicy)
3 ½ oz diced tomato
2-3 Cups homemade chicken broth
1/4 Cup fresh chopped cilantro (optional)

Preheat pot over medium-high heat.  Add garlic, and cook for 3-5 minutes. (Heat until you see little bubbles around the garlic.)  Use a bit of your broth to keep garlic from sticking to the pot, if necessary.   Add tomatoes, chicken broth, and onion powder, cumin, chili powder, cayenne.   Bring to a boil.   Reduce heat to a simmer, and add chicken.   Simmer for 20 minutes.  Stir in cilantro, and simmer for 5 minutes more.

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