Chicken Tortilla Noodle Soup

Name: Chicken Tortilla Noodle Soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Southwestern
Ingredients: 2 Tblsp. extra virgin olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 3-4 adobo chilies, chopped (from the can) (This is as optional item – but they add good flavor); 1 medium Poblano Pepper, chopped; 1 medium red or green pepper, chopped; 6 cups chicken broth; 1-8 oz. can tomato sauce; 2 cups frozen corn; 1 can black beans, drained; ½ cup white wine (can use water instead); 1 medium jalapeno, chopped (remove seeds and veins for less heat); 1 Tblsp. cumin; 1 Tblsp. chili powder; 4 small boneless, skinless chicken breasts; 1-8 oz. can diced tomatoes; 1/4 tsp. cayenne pepper (use more for a bigger kick); Optional fresh Cilantro, chopped; 11 oz. package cooked Grandma’s Frozen Wide Egg Noodles

Rated 5.0 stars by 1 users

Cuisine

Southwestern

Servings

Prep Time

30 minutes

Cook Time

1 hour

Chicken Tortilla Noodle Soup with Grandma's Frozen Noodles is a comforting twist on a classic favorite, blending the hearty, protein-packed goodness of Grandma's egg noodles with the vibrant flavors of traditional Mexican cuisine. This soup combines tender shredded chicken, flavorful broth infused with cumin, garlic, and chili, and the satisfying crunch of tortilla strips, all brought together with the richness of Grandma's noodles. Whether you're looking for a cozy meal on a chilly evening or a nourishing bowl to satisfy your comfort food cravings, this Chicken Tortilla Noodle Soup is the perfect way to enjoy a delicious, modern take on a timeless dish.

Ingredients

2 Tblsp. extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
3-4 adobo chilies, chopped (from the can) (This is as optional item – but they add good flavor)
1 medium Poblano Pepper, chopped
1 medium red or green pepper, chopped
6 cups chicken broth
1-8 oz. can tomato sauce
2 cups frozen corn
1 can black beans, drained
½ cup white wine (can use water instead)
1 medium jalapeno, chopped (remove seeds and veins for less heat)
1 Tblsp. cumin
1 Tblsp. chili powder
4 small boneless, skinless chicken breasts
1-8 oz. can diced tomatoes
1/4 tsp. cayenne pepper (use more for a bigger kick)
Optional fresh Cilantro, chopped
11 oz. package cooked Grandma’s Frozen Wide Egg Noodles

Directions

Saute onion, garlic, jalapeno chilies & red/green peppers in oil in a large stockpot until soft.
Add the rest of the ingredients (except noodles) to pot and bring to a boil.
After about 15 minutes remove chicken breasts and shred using two forks to pull them apart.
Return shredded chicken to the pot and simmer for about 45 minutes, then add cooked noodles in the last five minutes.
Stir in fresh cilantro, taste and adjust seasonings. Serve with suggested toppings: sour cream, cheese, chips, or diced avocado.

Recipe Note

This soup tastes great with turkey too!

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Chicken Tortilla Noodle Soup

Category

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Directions

Recipe Note

Find Grandma's Wide Egg Noodles

More Recipes from Grandma's Kitchen

Easy Beef Stroganoff

Savory Venison Sausage and Fennel Egg Noodles

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Chicken Tortilla Noodle Soup

Category

Cuisine

Servings

Prep Time

Cook Time

Ingredients

Directions

Recipe Note

Find Grandma's Wide Egg Noodles

More Recipes from Grandma's Kitchen

Easy Beef Stroganoff

Savory Venison Sausage and Fennel Egg Noodles

Ham Pot Pie

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