South of the Border Chicken Noodle Soup

This hearty winter soup provides a kick and a spicy alternative to an old favorite! Sure to be a family favorite…don’t count on left-overs!

Difficulty: Easy

Servings: 6-8

Prep Time: 15 minutes   Cook Time: 40 minutes  

Ingredients

One whole chicken
1 Tbsp. Kosher salt
3 stocks celery, chopped
1 lg. onion, chopped
3 cloves of garlic, minced
2 Tbsp. Olive oil
1 1/2 Tbsp. cumin
1 Tbsp. chili powder
1/2 tsp. ground black pepper
1 tsp. seasoned salt
8 cups water
7 tsp. Knorr tomato bouillon w/ chicken flavor
1 (14 oz.) can white kidney beans
1( 14 oz.) can stewed tomatoes
1 (14 oz.) can hominy
3 cups dried homemade style egg noodles

Garnish:
1 avocado, chopped
1/4 cup minced cilantro
1/2 cup red onion, chopped
Tortilla chips

Directions

In a large stockpot cover chicken with water, add salt and boil for 20 min. Periodically skim foam from top and discard.

In a medium frying pan, saute onion, celery, jalapeno, and garlic for 2-4 min.

Pour chicken and liquid into strainer, reserving liquid in a separate bowl. Remove skin from chicken and allow to cool.

Pour water, reserved liquid, and bouillon into stockpot with celery, onion, and garlic. Pull chicken from carcass, tear into bite-sized pieces and add to the pot. Add Cumin, chili powder, pepper, seasoned salt, white kidney beans, stewed tomatoes, and hominy. Bring to a boil.

Add noodles and cook for 5 minutes. Remove from heat, cover for 5 minutes.

Garnish and serve!

Categories: Budget, Main Dish, Poultry, Soups & Stews

Tags: Mexican, Southern

Submitted by: mattnmarci on January 10, 2011