Is it cold where you live? South Texas turned cold all of a sudden — well, cold for me at least! Low 50 degree weather has me chilly and longing for dinners that will warm keep me warm. Of course, even when it’s not cold, the time change has the evenings starting earlier and that still has me longing for warm comfort food.
And what’s better than soup? There is comfort in having a giant pot of soup on the stove and I look forward to fall nights just to try a new soupy creation.
Today I have for a Southwestern Chicken Noodle Soup recipe for you. It’s a twist on the traditional chicken noodle soup and I’m sure it will become favorite for you!
Southwestern Chicken Noodle Soup
2 chicken breasts
12 cups of chicken broth
1 bag of egg noodles
Handful of baby carrots, sliced
5 stalks of celery, sliced
1 red bell pepper, diced
1 green bell pepper, diced
1 onion diced
1 bag of frozen corn, thawed
1 cup of canned black beans, drained and rinsed
1 can Rotel, drained
Salt, to taste
3 tbsp dry Ranch powder
1 tbsp onion powder
1 tbsp garlic salt
2 tsp cumin
1 tsp chili powder
1 tbsp Mrs. Dash original blend
1 tbsp Mrs. Dash garlic and herb blend
Enter the instructions here.
Preheat the oven to 400 degrees.
Heat a small sauce pan with a tbsp of oil over medium high heat.
Season the chicken with salt and sear both sides of the chicken (about 2 minutes per side). Transfer to a baking dish and cook until cooked through (about 30 minutes). Once chicken has cooked through, cut up chicken into bite size pieces.
Meanwhile, heat another 2 tbsp of olive oil in a saucepan. Add the carrots, celery, red bell pepper, green bell pepper and onion and cook until the vegetables have softened. Add the corn and continually stir until corn is cooked through.
Remove from heat and stir in the beans and Rotel.
Bring the chicken broth to a boil in a large pot and add the vegetables, chicken, spices and noodles. Continue to boil until noodles are cooked through.
Taste the soup and adjust salt as needed.