Mexican Chicken Noodle Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large dutch oven or stock pot over medium-high heat. Add the onions and sauté them for 5 minutes with a tiny pinch of salt so they soften.

Step 2

Add garlic during the last 30 seconds and let cook until fragrant.

Step 3

Add the diced tomatoes, black beans, green chiles, corn, adobo seasoning, taco seasoning, oregano, chicken broth, water, and enchilada sauce and also the soup to reach a simmer

Step 4

When the soup starts to simmer, add the egg noodles and cooked chicken. Cook the noodles for 2 minutes less than the package directions. They should be al-dente.

Step 5

When the noodles are done, add a little more broth if a soupier consistency is desired. Turn off the heat, stir in the lime zest, juice, and chopped cilantro. Taste and adjust salt and pepper if desired and serve.