SERENA’S MEXICAN CHICKEN NOODLE SOUP

SERENA’S MEXICAN CHICKEN NOODLE SOUP

In large stock pot add the following

• 2 regular size cans chicken broth (swansons Brand is best)

• 8 cups water
• 1 stick butter
• salt
• course pepper
• a couple stalks celery with leaves chopped up
  
• onion chopped up small

• add one quart of canned tomatoes with juice

• I had some leftover rotisserie chicken frozen in the freezer I decided to throw that in after I defrosted it, you don’t have it, don’t worry about using it.

My hubby don’t like large chunks of celery and onions so for him I emulsify the mixture at this point till large chunks are gone.

put on low heat..

Now while your soup is cooking on low in the stock pot, in another pot I boil one whole onion with 3 frozen skinless boneless  chicken

breasts and a tad of salt

While that boils I add to my stock pot  some of my sweet frozen corn + some I had in the fridge leftover   (you can add 2 cans corn and 1 can sweetened creamed corn if desire)

add to stock pot  1 -(64 0z) can of Kidney Beans, drained or 4 small cans drained if you don’t have a big can

now add taco seasoning.. don’t ask how much cause I have no idea.. I have a large container I bought from Sams and I use it as I go on and taste and add more

add a little basil, and some chili powder. and some green pepper diced. (Note -if some of your family don’t like green pepper add a slice or two without chopping up , let simmer in soup, and take out before serving the kids won’t know the difference and the flavor won’t suffer the loss.)

Now in a separate mixing bowl I puree together,  one can of Rotel, Mild diced tomatoes n chilies and I add half a bottle Ortega Mild Sauce .. once smooth I pour in with the soup

I use Inn Made Medium Egg Noodles and add the bag to my stock pot

by now my chicken breasts should be ready … take out onto chopping board and cut into small to medium chunks and add to soup. Stir soup every little bit as not to let noodles stick.. taste.. adjust seasonings if needed..