Mexican Chicken Noodle Soup

Name: Mexican Chicken Noodle Soup
Prep time: PTM
Cook time: PTM
Total time: PTM
Ingredients: 1 48 ounce container of chicken broth; 1 12 ounce bag Reames® Homestyle Egg Noodles; 2 cups shredded chicken; 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

0 Ratings

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!

Directions

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.