Happy Monday everybody! I’m hearing parts of the country are getting snow already (yikes!) but around here it has rained/sprinkled/misted/monsooned pretty much nonstop for what feels like forever (okay, for about a week, but still).
Anyways, given the current mood the dreary weather is causing, I figured some soup with a kick would be perfect. This soup has been a long time favorite that my mom makes, and I will admit I make mine a bit spicier than her and you can totally change that to your liking as well.
This is a seriously easy soup to throw together and so perfectly savory, and may I suggest enjoying with a side of cornbread? Yummy!
Hopefully you can whip some of this up tonight for dinner on this (possibly) cold night 🙂 Have an awesome start to the week y’all.
Butter & Onion into the pot…
nice and browned…
now add the water and the chicken…
once the chicken has cooked, take it out and shred it up…
place the chicken back in and the rest of the ingredients and dunzo…
then enjoy!!!
- 1 Medium Onion, Chopped.
- 2-4 Tablespoons of Unsalted Butter.
- 10-12 Cups of Water,
- 2 (14.5 Ounce) Cans of Chicken Broth.
- 2 (14.75 Ounce) Cans of Cream Style Corn.
- 2 (10 Ounce) Cans of Enchilada Sauce.
- 1 (4.5 Ounce) Can of Chopped Green Chiles.
- 2 (8 Ounce) Boneless Skinless Chicken Breasts.
- 1/2-1 Cup of Small Egg Noodles or Angel Hair Pasta, Broken Into Pieces.
- 1.5 Teaspoons of Cumin.
- 1/2 Teaspoon of Dried Oregano.
- Salt and Pepper to Taste.
- Shredded Cheese For Garnish (Optional).
- In a large pot place your butter and chopped onion and put on medium high heat and sauté your onion until browned.
- Now add the water to the pot and bring to a low boil and add the chicken.
- Slowly boil the chicken until cooked through, then remove the chicken to a plate and shred/cut the chicken into pieces and place back into the pot.
- Now add the rest of the ingredients to the pot, adding salt & pepper to taste.
- Once the noodles have cooked, the soup is ready to serve.
- I used half the can of the green chiles and it was still very spicy, if you like more or less spice just adjust how much of the green chiles you put in.