Green Chili Chicken Noodle Soup

Green Chili Chicken Noodle Soup

A warm and tasty take on chicken noodle soup with green chilies and salsa verde!

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ingredients

• 1 tablespoon oil
• 1 onion, diced
• 1 poblano pepper, diced (or green bell pepper) (optional) *
• 1 jalapeno pepper, diced (optional) *
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 pound boneless and skinless chicken breasts or thighs
• 4 cups chicken broth (link)
• 2 cups salsa verde (link) *
• 1 teaspoon (Mexican) oregano
• 8 ounces egg noodles (or other pasta) (gluten-free for gluten-free)
• 1 cup corn (fresh, frozen or canned)
• 2 green onions, thinly sliced
• 2 tablespoons cilantro, chopped (optional)
• 1/2 cup sour cream (or heavy cream or 4 ounces cream cheese) (optional)
• 1 cup white cheddar cheese, shredded (optional)
• salt and pepper to taste

directions

1. Heat the oil in a large saucepan over medium heat, add the onion, poblano, and jalapeno and cook until tender, about 5-7 minutes.
2. Add the garlic and cumin and cook until fragrant, about a minute.
3. Add the chicken, broth, salsa verde, and oregano, bring to boil, reduce the heat and simmer until the chicken is cooked through, about 20-30 minutes.
4. Remove the chicken and shred it (or slice it) before returning it to the saucepan.
5. Add the noodles and cook until tender, about 8-10 minutes, mixing every few minutes.
6. Add the corn, green onions, and cilantro.
7. Add the sour cream and cheese, mix and let the cheese melt into the broth.
8. Season with salt and pepper to taste and enjoy!

Nutrition Facts: Calories 396, Fat 19g (Saturated 7g, Trans 0.2g), Cholesterol 121mg, Sodium 1131mg, Carbs 47g (Fiber 4g, Sugars 9g), Protein 33g

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