Southwestern Chicken/Turkey Soup
3-4 large, boneless chicken breasts or 2 wild turkey breasts
2 cans Cream of Chicken soup
1 can Cream of Mushroom soup
2 cans chicken broth or chicken bullion equivalent
2 cans Rotel tomatoes/green chili's
1 small can green chili's
1 large white onion, chopped
8 ounce bag of wide egg noodles
1 TB black pepper
1 TB paprika
1 TB cumin
1 TB oregano
1 TB minced garlic
3 TB fresh chopped cilantro
Cook/boil/grill breasts to your liking, then finely chop.
(I prefer to grill mine for added smoked flavor, but don't cook them too long.)
Combine soups, broth, tomatoes, chili's, onion and spices in small sauce pan.
Heat till boiling, then turn down to a slow simmer.
Cook until onions are tender.
In a large soup pot boil egg noodles for 3-5 minutes. Drain noodles.
Combine noodles, chopped breasts and sauce.
Bring to a boil, then simmer for another 20 minutes.
If you like a thinner soup double the amount of chicken broth or thin down final mix with some water.
(My bunch likes it thin, but I add chicken bullion with the water for added flavor.)
If you want some more kick add a couple of TB's of good chili powder.
This is wonderful the next day and can be easily frozen to take to the lease then reheated.
3-4 large, boneless chicken breasts or 2 wild turkey breasts
2 cans Cream of Chicken soup
1 can Cream of Mushroom soup
2 cans chicken broth or chicken bullion equivalent
2 cans Rotel tomatoes/green chili's
1 small can green chili's
1 large white onion, chopped
8 ounce bag of wide egg noodles
1 TB black pepper
1 TB paprika
1 TB cumin
1 TB oregano
1 TB minced garlic
3 TB fresh chopped cilantro
Cook/boil/grill breasts to your liking, then finely chop.
(I prefer to grill mine for added smoked flavor, but don't cook them too long.)
Combine soups, broth, tomatoes, chili's, onion and spices in small sauce pan.
Heat till boiling, then turn down to a slow simmer.
Cook until onions are tender.
In a large soup pot boil egg noodles for 3-5 minutes. Drain noodles.
Combine noodles, chopped breasts and sauce.
Bring to a boil, then simmer for another 20 minutes.
If you like a thinner soup double the amount of chicken broth or thin down final mix with some water.
(My bunch likes it thin, but I add chicken bullion with the water for added flavor.)
If you want some more kick add a couple of TB's of good chili powder.
This is wonderful the next day and can be easily frozen to take to the lease then reheated.
Comment