Mexican Chicken Noodle Soup

Mexican Chicken Noodle Soup

1 medium onion, diced
1 (14-ounce can) EACH: diced tomatoes AND black beans (drained/rinsed)
1 (4-ounce can) diced green chilies
8 cloves garlic, minced
2 tablespoons olive oil

  • First step is SAUTE: Heat the olive oil in a large dutch oven or stock pot over medium-high heat. Add the onions and saute them for 5 minutes with a tiny pinch of salt so they soften. Add the garlic during the last 30 seconds and let cook until fragrant. Add the diced tomatoes, black beans, green chilies, corn, adobo seasoning, taco seasoning, oregano, chicken broth, water, and enchilada sauce and allow the soup to reach a simmer.
  • And then, SIMMER: When the soup starts to simmer add the egg noodles, and cooked chicken. Cook the noodles for 2 minutes less than the package directions. You want them to be al-dente. When the noodles are done you can add a little more broth or water if you prefer your soup to be soupier and just let it come back to a simme
  • And then, visit for full instruction : http://littlespicejar.com/mexican-chicken-noodle-soup/

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