Southwest Chicken Noodle Soup (Print Version)
# Ingredients:
→ Proteins
01 -
1 pound boneless skinless chicken breasts
→ Spices and Seasonings
02 -
1 tablespoon chili powder
03 -
2 teaspoons ground cumin
04 -
1 teaspoon dried oregano
05 -
1/2 teaspoon coriander
06 -
Kosher salt and fresh ground black pepper to taste
→ Vegetables
07 -
2 cloves garlic, grated
08 -
1 cup diced yellow onion
09 -
14.5 ounce can fire roasted diced tomatoes
10 -
4 ounce can diced green chiles
11 -
1 cup frozen corn, defrosted
→ Liquids
12 -
4 1/2 cups low sodium chicken broth
13 -
1 cup salsa verde
→ Legumes and Pasta
14 -
15 ounce can black beans, drained and rinsed
15 -
2 cups uncooked egg noodles
→ Garnish
16 -
Chopped cilantro
# Instructions:
01 -
Place chicken, chili powder, cumin, oregano, coriander, salt, pepper, garlic, onion, fire roasted tomatoes, green chiles, chicken broth, and salsa verde in the slow cooker. Set on medium heat for 5-6 hours.
02 -
Remove the cooked chicken onto a plate. Add black beans, corn, and egg noodles to the slow cooker and turn heat to high. Cover and cook for 10 minutes or until noodles are tender.
03 -
While noodles cook, shred the chicken. Return chicken to the slow cooker and stir until combined. Serve topped with chopped cilantro if desired.
# Notes:
01 -
This Southwest-inspired soup combines traditional chicken noodle comfort with Mexican flavors for a hearty, flavorful meal.
02 -
For a thicker consistency, reduce chicken broth by 1/2 cup.