1poundboneless skinless chicken breasts, cut into thin strips
3/4cupdiced yellow onion (about 1 medium onion)
1cupdiced bell pepper, any color(about one bell pepper)
1can(14.5 oz) diced tomatoes, undrained
4cupsreduced-sodium chicken broth or stock
2cupsfrozen Reames Homestyle Egg Noodles(about 1/2 of a 16 oz. package)
1can(15.25 oz.) corn, drained
1cup2% or whole milk
1cupshredded Monterey Jack Cheese (extra for topping, if desired)
fresh chopped cilantro for garnish, optional
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 scorch it.
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.
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.
If desired, substitute ground beef or turkey for the chicken.
Boneless skinless chicken thighs may be substituted for the breasts.
For a vegetarian soup, omit chicken and substitute 1 or 2 cans of black beans, rinsed and drained.
Other types of pasta may be substituted for the egg noodles