Monday, April 2, 2012

mexican chicken noodle soup

With all the extras like shredded cheddar, guacamole and sour cream this soup is top notch.

mexican chicken noodle soup (adapted from
4 boneless, skinless chicken breasts
2 tablespoons McCormick taco seasoning mix
1 tablespoon vegetable oil
1/2 cup minced onions
1/2 cup minced celery
2 teaspoons ground cumin
1/4 teaspoon ground black pepper
3 cups water
6 cups chicken broth
1/2 to 1 cup Herdez medium salsa
6 ounces dry spaghetti noodles, broken into pieces
shredded cheddar cheese
light sour cream

Place chicken breasts in a crock pot and sprinkle 1 tablespoon taco seasoning over the top.  Cook on high until done and shred chicken then set it aside.
Heat oil in a pot and cook the onions and celery until soft.  Stir in the water and chicken broth.  Season with cumin, black pepper and remaining taco seasoning mix.  Simmer for 30 minutes for the flavors to mingle.  Add the salsa and uncooked noodles.  Raise the heat until the noodles are cooked.  Add the  chicken and simmer for 5 more minutes.  Ladle into bowls and top with cheese, guacamole and sour cream.

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