Mike's Spicy Southwest Chicken Soup
Recipe courtesy Mike Smith
Show: Cooking School Stories
Episode: Chicken Soup
Rate This RecipeRead users' reviews (3)
- Recipe categories: Vegetables, Avocado, Cheese, Monterey Jack, Poultry, Chicken, Tomato,
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Total Reviews: 3
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By Chef #760684
Frisco, TX
on April 08, 2008
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This is a good "STOUP" recipe (as RR would say, hardly soup as it was quite thick. The problem I had was that the ingredients and directions has ambiguities.
? 1 1/2 cups STRAINED plum tomatoes, what does that mean?
?1 dried ancho chile, what do you do with it beside put it in the pot?
?2 chicken breasts, is that halves or whole?
?Southwest seasoning mixture, is that Emeril's?
I made some guesses and it turned out okay. It was over the top spicy. I halved the recipe using 1 chicken breast half and only 2 T of the seasoning and that was way too much.
This recipe is definitely for a more experienced cook to decipher.
By awiege_1986364
Carlsbad, CA
on January 29, 2005
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Good stuff! That's all I have to say about that.
By colin_1213420
Tucson, AZ
on October 10, 2004
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I liked it a lot, however i like chunks of veggies in my soups. So i added carrots and mushrooms in the soup. Gave it the perfect body. I know i am gonna make this again.