Looking for a hearty soup to warm you up on a cold day? Try this snappy Tortilla Noodle Soup and a pan of biscuits for a rib sticking meal.
CHICKEN TORTILLA NOODLE SOUP
Level – INTERMEDIATE
Total Time: 90 minutes
Cook Time: 1 hour
Serves : 8 servings
INGREDIENTS:
2 Tblsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
3-4 adobo chilies, chopped (from the can) (This is as optional item – but they add good flavor)
1 medium Poblano Pepper, chopped
1 medium red or green pepper, chopped
6 cups chicken broth
1-8 oz. can tomato sauce
2 cups frozen corn
1 can black beans, drained
1/2 cup white wine (can use water instead)
1 medium jalapeno, chopped (remove seeds and veins for less heat)
1 Tblsp. cumin
1 Tblsp. chili powder
4 small boneless, skinless chicken breasts
1-8 oz. can diced tomatoes
1/4 tsp. cayenne pepper (use more for a bigger kick)
Optional fresh Cilantro, chopped
11 oz. package cooked Grandma’s Frozen Wide Egg Noodles
DIRECTIONS
Saute onion, garlic, jalapeno chilies & red/green peppers in oil in a large stockpot until soft
Add the rest of the ingredients (except noodles) to pot and bring to a boil
After about 15 minutes remove chicken breasts and shred using two forks to pull them apart. Return shredded chicken to the pot and simmer for about 45 minutes, then add cooked noodles in the last five minutes
Stir in fresh cilantro, taste and adjust seasonings. Serve with suggested toppings: sour cream, cheese, chips, or diced avocado.
This soup tastes great with turkey too!
