Mexican Chicken Noodle Soup

Do you know what fideo means? It's the Spanish word for noodles. It's really no different than regular pasta but it's fun to use it in this recipe. I used a short cut pasta....like little broken bits on spaghetti noodles. But they sell all kinds and shapes so pick one you like. This was really good and with the colder weather coming on, you might want to put this on your "to-make" list!!

Mexican Chicken Noodle Soup



3 cups cooked chicken ~ shredded
5 cups chicken broth
1 medium onion ~ diced
1 clove garlic ~ minced1 14-ounce can cream style sweet corn
1 14-ounce can sweet corn (or 1 cup frozen corn)
2 10-ounce cans red enchilada sauce ~ I used one mild and one medium 1 4-ounce can green chiles
1 5-ounce package uncooked fideo pasta (any kind, found in the Mexican food aisle)1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed

In Dutch oven, saute onion and garlic until tender.

Add broth, corn, enchilada sauce and chiles. Mix well and bring to a boil over medium-high heat.

Add spices.

Add chicken and fideo. Mix well.

Reduce heat to low; simmer 8 minutes or until fideo is tender, stirring occasionally.

Garnish each serving with cheese, sour cream, etc....if desired. 

Here's the stuff you need 

for this easy and yummy soup.

Cook the chicken. I used 4 thighs 

because that's what I had, but you 

can use anything.

Saute the onion and garlic for a few minutes.

Then add the chicken broth, green chiles, 

corn, enchilada sauce, cumin, salt and pepper.

Allow it to simmer for a bit then add 

the cooked, shredded chicken and the fideo. 

Cook for 8 - 10 minutes until pasta is tender.

Serve it up!!