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.
2cupsfrozen egg noodles(about ½ of a 16 oz. package)
1can(15.25 oz.) corn, drained
1cup2% or whole milk
1tablespooncornstarch
1cupshredded Monterey Jack Cheese (extra for topping, if desired)
fresh chopped 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. Sauté until onions are translucent and chicken is browned, 5 to 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 scorch it.
Add tomatoes, chicken broth, and water and increase heat to high to bring to a boil.
Add frozen egg oodles, 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 milk mixture into soup and continue to heat for about 5 minutes or until soup is slightly thickened.
Turn heat to low, and gradually stir in cheese until melted. Do not boil.
Serve immediately, topped with fresh cilantro and additional cheese, if desired.
Notes
If desired, substitute ground beef or turkey for the chicken.
Boneless skinless chicken thighs may be substituted for chicken breasts.
For a vegetarian soup, omit chicken and substitute 1 or 2 cans of black or pinto beans, rinsed and drained.
Other types of pasta may be substituted for the egg noodles.