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We hope you got benefit from reading it, now let’s go back to mike's spicy mexican chicken soup recipe. You can cook mike's spicy mexican chicken soup using 31 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mike's Spicy Mexican Chicken Soup:
- You need ● For The Spicy Mexican Chicken Soup
- Prepare 2 Cups Shredded Roteseri Chicken
- Use 4 (15 oz) Cans Chicken Broth [+ water as needed]
- Use 2 (4 oz) Cans Green Hatch Chilies
- Provide 2 LG Thin Sliced Jalapenos
- Provide 1 Cup Pace Picante Sauce [hot]
- Take 1/2 Cup Dark Mexican Beer
- Use 2 Cups Diced Potatoes
- You need 1 Green Bell Pepper [thin sliced - deseeded]
- Get 4 Cups Cabbage [thin sliced]
- Prepare 1 (8 oz) Can ROTELL [with chilies]
- Get 1/4 Cup Radishes [thin sliced]
- Get 1 Cup White Onion [thin sliced]
- You need 1 Cup Red Onion [thin sliced]
- Use 1/2 Green Bell Pepper [thin sliced]
- Provide 1/2 tsp Crushed Mexican Oregano
- Provide 1 tsp Fresh Ground Black Pepper
- Use 2 tbsp Fine Minced Garlic
- Prepare 2 tbsp Powdered Green Chile Pepper
- Take 1 tsp Powdered Chicken Boullion
- Prepare 1/2 tsp Graduated Onion Powder
- You need 1 tbsp Fresh Ground Cumin
- You need ● For The Sides & Garnishments [as needed]
- Provide Jalapenos
- Prepare Flour Tortillas
- Get Tortilla Chips
- Use Fresh Cilantro
- You need Lime Wedges
- Use Chilled White Onions
- You need Streamed & Blistered Jalapenos
- Take Queso Fresco Or Mexican 3 Cheese
Instructions to make Mike's Spicy Mexican Chicken Soup:
- Chop all herbs and vegetables.
- Add all fluids and chicken and simmer for 40 minutes.
- Queso Fresco cheese pictured.
- Serve piping hot with additions. Enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful germs from growing and spreading. It is possible to take some steps to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food.
Before starting to prepare food After touching raw food such as meat, poultry and vegetables After going to the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing meals, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, vegetables or eggs you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the substance.
Raw foods like meat, fish and veggies may contain harmful bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get on the meals will not be killed.
To help prevent bacteria from spreading:
Don’t let raw food like fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked meals, unless they’ve been washed thoroughly
Buy raw meat or fish and store at the bottom shelf of the fridge where they can’t touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It is important to read food labels to make sure everything you are going to use has been stored correctly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say just how long you can keep the food and whether it must go from the fridge.
This sort of food often has particular packaging to keep it fresh for more. But it will go off immediately as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you may see’eat in two days of launching' on the tag. Use by dates
You shouldn’t use any food after the’use by' date even if the food looks and smells nice, since it may contain dangerous bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. When this date runs out, it does not indicate that the food will be harmful, but its flavour, texture or colour may start to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate and if any salmonella germs are found, they can multiply to high levels and could make you sick.
If your plan is to use an egg after its best before date, make sure you only use it in dishes at which it will be fully cooked, so that both yolk and white are solid, such as in a cake or as a walnut.
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