Mexican Chicken Noodle Soup

An easy Mexican chicken noodle soup that you can whip up in no time! It's a twist on the tradition chicken noodle. With sweater weather right around the corner, you're gonna need another warm and hearty noodle soup recipe!

📝 Ingredients

• 2 tablespoons olive oil
• 1 medium onion (diced)
• 8 cloves garlic (minced)
• 1 (14-ounce) diced tomatoes (drained)
• 1 (14-ounce) can black bean (drained and rinsed)
• 1 (4-ounce) can diced green chilies
• 1 cup corn kernels (frozen or canned)
• 1 tablespoon adobo seasoning
• 1 tablespoon taco seasoning
• 1/2 teaspoon dried oregano
• 6 cups low sodium chicken broth
• 1 cup water
• 1 cup red enchilada sauce (homemade or store-bought)
• 5 ounces egg noodles
• 2 cups cooked chicken (shredded )
• 2 teaspoons lime zest
• 3 tablespoons lime juice (or more to taste)
• 1/4 cup chopped cilantro

👨‍🍳 Instructions

1. 1SAUTE: Heat the olive oil in a large dutch oven or stock pot over medium-high heat. Add the onions and saute them for 5 minutes with a tiny pinch of salt so they soften. Add the garlic during the last 30 seconds and let cook until fragrant. Add the diced tomatoes, black beans, green chilies, corn, adobo seasoning, taco seasoning, oregano, chicken broth, water, and enchilada sauce and allow the soup to reach a simmer.
2. 2SIMMER: When the soup starts to simmer add the egg noodles, and cooked chicken. Cook the noodles for 2 minutes less than the package directions. You want them to be al-dente. When the noodles are done you can add a little more broth or water if you prefer your soup to be soupier and just let it come back to a simmer. Turn off the heat, stir in the lime zest, juice, and chopped cilantro. Taste and adjust salt and pepper as desired, serve warm.