Creamy Chicken Enchilada Soup with Noodles
Creamy Chicken Enchilada Soup with Noodles might be just the soup you are searching for. This recipe serves 6. One serving contains 381 calories, 30g of protein, and 14g of fat. For $2.09 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. If you have whole milk, water, canned tomatoes, and a few other ingredients on hand, you can make it. 21 person were glad they tried this recipe. A few people really liked this Mexican dish. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Rachel Cooks. Overall, this recipe earns a solid spoonacular score of 79%. Users who liked this recipe also liked 30 Minute Creamy Chicken Enchilada Soup, Homemade Creamy Chicken Enchilada Soup, and Creamy Chicken Enchilada Pot Pies.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 cup diced sweet bell peppers (about one bell pepper)
1 can (15.25oz) corn, drained
1 can (14.5oz) diced tomatoes (with their juice)
1 tablespoon chili powder
cilantro for garnish, optional
1 tablespoon cornstarch
2 cups (about 1/2 of a 16oz package) frozen Reames Homestyle Egg Noodles
1/4 teaspoon ground cumin
4 cups (1 qt) reduced-sodium chicken broth or stock
1 cup shredded Monterey Jack Cheese (extra for topping, if desired)_
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon salt
1 pound boneless skinless chicken breasts, cut into thin strips
2 tablespoons tomato paste
2 cups water
1 cup 2% or whole milk
3/4 cup diced yellow onion (about 1 medium onion)
Equipment:
pot
measuring cup
whisk
bowl
Cooking instruction summary:
In a large pot, heat oil over medium-high heat. Add chicken, onion, and bell peppers. Sprinkle with salt and pepper. Saute until onions are translucent and chicken is browned (5-6 minutes). Add spices (chili powder, cumin, oregano) and stir to toast slightly, about 1 minute. Add tomato paste and stir until all ingredients are coated, being careful not to burn. Add tomatoes, chicken broth, and water and increase heat to high to bring to a boil.Add Reames Homestyle Egg Noodles, return to a boil, and cook uncovered for 20 minutes or until noodles are tender.Reduce heat to medium-low and stir in corn. In a small bowl (or measuring cup), whisk milk and cornstarch until no lumps remain. While stirring, pour into soup and continue to heat for about 5 minutes or until slightly thickened. Stir in cheese and cook until melted.Serve immediately topped with fresh cilantro and additional cheese if desired.
Step by step:
1. In a large pot, heat oil over medium-high heat.
2. Add chicken, onion, and bell peppers. Sprinkle with salt and pepper.
3. Saute until onions are translucent and chicken is browned (5-6 minutes).
4. Add spices (chili powder, cumin, oregano) and stir to toast slightly, about 1 minute.
5. Add tomato paste and stir until all ingredients are coated, being careful not to burn.
6. Add tomatoes, chicken broth, and water and increase heat to high to bring to a boil.
7. Add Reames Homestyle Egg Noodles, return to a boil, and cook uncovered for 20 minutes or until noodles are tender.Reduce heat to medium-low and stir in corn. In a small bowl (or measuring cup), whisk milk and cornstarch until no lumps remain. While stirring, pour into soup and continue to heat for about 5 minutes or until slightly thickened. Stir in cheese and cook until melted.
8. Serve immediately topped with fresh cilantro and additional cheese if desired.
Nutrition Information:
covered percent of daily need
