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Mexican Chicken Noodle Soup
Submitted By: Amanda Formaro
5 chicken leg quarters, cooked and meat broken into large chunks
8 cups chicken broth
1 14-oz can diced tomatoes, run through a blender
1 chipotle pepper in adobo sauce, diced
1 teaspoon Cholula seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon dried minced garlic
salt and pepper to taste
1 cup Fideo noodles
Instructions
Combine all ingredients except the noodle and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally. Add noodles, increase heat to medium low and cook until noodles are tender, about 8-10 minutes.
Note: You can make your own broth for this soup using the chicken leg quarters. Saute a chopped onion in a tablespoon of oil. Remove onion and brown each piece of chicken, working in batches. Return all chicken pieces and onion to the pan (preferably a Dutch oven), cover, and cook on LOW heat about 20 minutes. This will "sweat" the chicken, allowing it to release its juices. Add enough water to cover, 2 bay leaves and 1/2 teaspoon of salt. Bring to a boil then reduce heat and simmer for about an hour. Remove chicken and allow to cool. Strain broth and remove fat.
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