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Before you jump to Southwest Chicken Soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is A Wonderful Product And Can Also Be Advantageous For Your Health.
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We hope you got insight from reading it, now let’s go back to southwest chicken soup recipe. You can have southwest chicken soup using 12 ingredients and 3 steps. Here is how you do that.
The ingredients needed to make Southwest Chicken Soup:
- Use 1 rotisserie chicken
- Prepare 1 can black beans
- You need 1 can hot chili beans
- Get 22 oz diced tomatoes
- Prepare 22 oz tomato sauce
- Provide 1 medium onion
- Use 1 can whole kernel corn
- Take 1 can chicken broth
- Use 1 tsp chili powder
- Prepare 1 tsp cayenne pepper
- Prepare 2 tsp granulated garlic
- Use 3/4 tsp black pepper
Instructions to make Southwest Chicken Soup:
- Pull chicken off bone and chop or shred and put in pot
- Add remaining ingredients to pot
- Bring to a boil then reduce heat and simmer for about an hour
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare food safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect your own loved ones from the spread of harmful bacteria. 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 poultry, meat and vegetables After going to the bathroom After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Maintain worktops clean
Before you begin preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Independent raw food from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these kinds of food won’t be cooked before you eat them, so any bacteria that get on the meals won’t be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other foods Do not prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare raw food, unless they have been washed completely
Cover raw fish or meat and store on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Check the tag
It’s important to read food labels to make sure everything you are likely to use has been stored properly (based on any storage directions ) and none of the food is past its’use by' date.
Food that goes away quickly usually has storage directions on the tag that say how long you can keep the food and if it must go in the refrigerator.
This sort of food often has special packaging to help keep it fresh for longer. But it will go off immediately as soon as you’ve opened it. That is why the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, you might see’eat within two days of opening' 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, because it may contain harmful bacteria. Best before dates
When this date runs out, it doesn’t mean that the food will probably be harmful, but its flavour, colour or texture may begin to deteriorate.
After this date, that the caliber of the egg will deteriorate if any salmonella bacteria are found, they could multiply to high levels and may make you ill.
If your plan is to use an egg after its best before date, make sure that you only use it in dishes where it’s going to be completely cooked, so that both white and yolk are solid, like in a cake or as a hard-boiled egg.
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