Creamy Chicken Enchilada Soup with Noodles
Posted: 01/10/2018
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Creamy Chicken Enchilada Soup is cozy, comforting and easy to make. You’ll love the twist on classic enchiladas with thick, hearty noodles swimming in a delicious creamy broth.
Has it been absolutely frigid where you all live? We’ve been trying to still get the kids outside here and there to play in the snow, but after coming back inside, we’re all craving something warm and cozy. Sometimes it’s a cup of hot cocoa but soup has been making an appearance on our dinner table more and more often.
It warms you from the inside out, it’s hearty and filling, and most of the time it only requires one pan to make. All things I love!
This Creamy Chicken Enchilada Soup with Noodles is a fun mash-up of traditional chicken noodle soup and chicken enchiladas. Imagine plain chicken noodle soup enhanced by all the flavor of chicken enchiladas – Mexican spices, tender chicken, peppers and onions. Sound good? It is!
I like to add corn for a sweet touch of crispy crunch. I make it all nice and creamy with Monterey Jack cheese, because what are enchiladas without cheese? You can even add a sprinkle of cheese on top if you want it to be extra cheesy!
Tip: Like beef more than chicken? Try this soup recipe with thinly sliced beef or even ground beef for delicious beef enchilada soup!
Then I add the NOODLES. Everything is better with pasta, am I right? I teamed up with Reames Frozen Egg Noodles to fill this soup with thick, homestyle egg noodles.
There’s something about these noodles that is so much more satisfying and cozy than dried pasta. It’s probably because they taste like homemade pasta so you feel like you’re in grandma’s kitchen eating a hot bowl of soup.
Another thing I personally love about Reames Frozen Egg Noodles is that all of their Frozen Egg Noodles are made with 3 simple ingredients: Eggs, Flour, Water.
Reames Frozen Egg Noodles take a little longer to cook than dried pasta, but it’s worth it. It helps all the flavors in the soup meld and the result is undeniably irresistible.
All in all, it’s ready in about 45 minutes and it’s just the cozy and comforting thing you need after a chilly day, whether you spend it inside or outside.
Craving more soup?
Looking for more soul-warming soup recipes like this Chicken Enchilada Soup? Try these:
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
This Creamy Chicken Enchilada Soup with Noodles is cozy, comforting and easy to make. You'll love the twist on classic enchiladas with thick, hearty noodles swimming in a delicious broth.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 3/4 cup diced yellow onion (about 1 medium onion)
- 1 cup diced sweet bell peppers (about one bell pepper)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can (14.5oz) diced tomatoes (with their juice)
- 4 cups (1 qt) reduced-sodium chicken broth or stock
- 2 cups water
- 2 cups (about 1/2 of a 16oz package) frozen Reames Homestyle Egg Noodles
- 1 can (15.25oz) corn, drained
- 1 cup 2% or whole milk
- 1 tablespoon cornstarch
- 1 cup shredded Monterey Jack Cheese (extra for topping, if desired)
- cilantro for garnish, optional
Instructions
- In a large pot, heat oil over medium-high heat. Add chicken, onion, and bell peppers. Sprinkle with salt and pepper. Saute until onions are translucent and chicken is browned (5-6 minutes).
- Add spices (chili powder, cumin, oregano) and stir to toast slightly, about 1 minute.
- Add tomato paste and stir until all ingredients are coated, being careful not to burn.
- Add tomatoes, chicken broth, and water and increase heat to high to bring to a boil.
- Add Reames Homestyle Egg Noodles, return to a boil, and cook uncovered for 20 minutes or until noodles are tender.
- Reduce heat to medium-low and stir in corn. In a small bowl (or measuring cup), whisk milk and cornstarch until no lumps remain. While stirring, pour into soup and continue to heat for about 5 minutes or until slightly thickened. Stir in cheese and cook until melted.
- Serve immediately topped with fresh cilantro and additional cheese if desired.
Nutrition Information
Serving: 1of 6, Calories: 372kcal, Carbohydrates: 26g, Protein: 36g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 7g, Cholesterol: 97mg, Sodium: 787mg, Fiber: 3g, Sugar: 8g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
This is a sponsored conversation written by me on behalf of Reames®. The opinions and text are all mine.
Randi says
We added chopped Hatch green Chile’s to give it a little spice. Very tasty!
Rachel Gurk says
Great addition!