Last week I shared with you my Open Face Chicken Noodle Biscuit Melt. And this week I’m sharing another go to weeknight meal that my whole family enjoys…Mexican Chicken Noodle Soup. This soup is SO my style…flavorful, full of beans and corn and chicken…and all combined with amazing mexican flavors to really excite your tastebuds. And it makes so much, I always have plenty for leftovers the next day!!
Here’s the ingredients needed for this soup:
1 48 oz. container of chicken broth
1 bag Reames frozen egg noodles
2 cups shredded chicken (I shred chicken in my crockpot and freeze it for occasions like this)
2 cans of White Northern Beans
1 can black beans
1 can diced green chiles
1 can kernel corn
2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons onion powder
1 tablespoon minced garlic
2 1/2 cups of Monterrey cheddar cheese
- Combine your broth, Reames noodles (frozen right out of bag), beans (drained), chicken, and corn into a pot and bring to a boil.
- Reduce heat and add seasonings and let simmer for about 15 minutes, stirring occasionally.
- Add cheese right at the end and stir well.
- Serve garnished with sour cream, cilantro, and/or salsa. Pairs great with tortilla chips
The combination of beans and corn and diced chile peppers is so tasty…and when you add in the noodles it reminds you it’s a soup again and acts more like a comfort food. And no worries, it’s not spicy. My toddler ate two small bowls of it with ease.
This recipe is so perfect because there’s no extra preparation for the noodles. I just threw them into the soup frozen and they defrosted while everything else cooked. The noodles make the soup hearty and delicious and adds a new take on the traditional idea of chicken noodle!!
Both my husband and I have PLENTY left over for lunch tomorrow and I seriously can’t wait to eat it again then!