3 cups chicken broth
2 teaspoons crushed garlic powder
3 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons Mexican seasoning
1 teaspoon dried onion flakes
1 teaspoon dried parsley
2 teaspoons dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
3 tablespoons olive oil
1 teaspoon dry mustard
1 1/2 teaspoons salt
1/2 teaspoon white sugar
1 lemon
1 (8 ounce) can chili beans
2 green onions, grated
Place chicken broth, garlic powder, cumin, chili powder, paprika, Mexican seasoning, onion flakes, parsley and parsley. Mix well.
Finish by drizzling with olive oil and browning 2 cups of chicken completely with 2 tablespoons chili powder, salt, sugar and lemon juice. Season with salt, sugar, lemon juice and mustard. Add beans, green onions and chili berries. Season with salt, sugar, lemon juice and mustard. Cover and simmer over high heat for 5 minutes.
Stir chicken into heated broth mixture and heat well. Heat the olive oil and brown chicken strips in the microwave on medium heat until crisp.
Return coated chicken strips to broth mixture and stir in the cabbage, celery, onion and parsley. Return the chicken over the cabbage mixture, stir well. Transfer the spinach and onion mixture to the pot. Cover and simmer on low heat for 15 minutes. Season with salt, sugar, lemon juice and mustard. Simmer uncovered for 5 minutes before stirring.