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Mexican Chicken Noodle Soup | Mexican Chicken Noodle Soup Recipes | Mexican Chicken Noodle Soup Recipe

Mexican Chicken Noodle Soup recipes have been collected over the years. At Annies Recipes you can easily navigate through thousands of other tried and true, easy and quick to prepare recipes.

Mexican Chicken Noodle Soup

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

Mexican Chicken Noodle Soup


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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