Add 5 cans chicken broth, 1 tbsp Cumin and 2 cans Hatch Green Chilies to your rinsed and fat trimmed chicken.
Boil chicken in seasoned broth for 30 minutes.
Rough chop your vegetables.
Add your chopped vegetables to your broth.
Maggi makes one of the best chicken bouillon powders out there and is most commonly used in Mexican cooking.
Add your 8 oz tomato sauce, 1 tbsp Maggi, 1/2 tbsp Black Pepper and 1/2 tbsp Cayenne Pepper.
Mix and simmer on high for 20 more minutes. Try slightly shredding your chicken while it's in the pot with forks. It should shread apart pretty easy for you. If not, it should do it on its own.
At this point, you can add noodles or small potato cubes. If opting for noodles, boil them separately as per manufactures directions. Then, add to your soup. Otherwise you'll end up with a starchy, murky, gross looking broth. If it's potatoes you want, just throw them in your simmering soup with your vegetables for 20 minutes or, until they're softened. Also, add your remaining 2 4 oz cans of Hatch Green Chilies and a good handful of fresh cilantro leaves just prior to serving. You'll definitely want this layered effect.
Potatoes
I always serve this with fresh lime wedges, green tabasco, warmed flour tortillas or, absorbent French bread.
Serve piping hot. Garnish with red onions and fresh cilantro. [sorry. the old boy forgot his red onion garnish] Anyway, I hope you and yours enjoy this dish!
