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2 tablespoons olive oil
\n\u2022 1 medium onion, diced
\n\u2022 8 cloves garlic, minced
\n\u2022 1 (14-ounce can) EACH: diced tomatoes AND black beans (drained\/rinsed)
\n\u2022 1 (4-ounce can) diced green chilies
\n\u2022 1 cup corn kernels (frozen or canned)
\n\u2022 1 tablespoon EACH: adobo seasoning AND taco seasoning (homemade
\n\u2022 \u00bd teaspoon dried oregano
\n\u2022 6 cups low sodium chicken broth
\n\u2022 1 cup EACH: water AND red enchilada sauce (homemade or store-bought)
\n\u2022 5 ounces egg noodles
\n\u2022 2 cups shredded cooked chicken
\n\u2022 2 teaspoons lime zest
\n\u2022 3 tablespoons lime juice (or more to taste)
\n\u2022 \u00bc cup chopped cilantro<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n SAUTE: Heat the olive oil in a large dutch oven or stock pot over medium-high heat. Add the onions and saute them for 5 minutes with a tiny pinch of salt so they soften. Add the garlic during the last 30 seconds and let cook until fragrant. Add the diced tomatoes, black beans, green chilies, corn, adobo seasoning, taco seasoning, oregano, chicken broth, water, and enchilada sauce and allow the soup to reach a simmer. Ingredients : 2 tablespoons olive oil \u2022 1 medium onion, diced \u2022 8 cloves garlic, minced \u2022 1 (14-ounce can) EACH: diced tomatoes AND black beans (drained\/rinsed) \u2022 1 (4-ounce can) diced green chilies \u2022 1 cup corn kernels (frozen or canned) \u2022 1 tablespoon EACH: adobo seasoning AND taco seasoning (homemade \u2022 \u00bd teaspoon […]<\/p>\n","protected":false},"author":2,"featured_media":3211,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections :<\/h2>\n
\n\u2022 SIMMER: When the soup starts to simmer add the egg noodles, and cooked chicken. Cook the noodles for 2 minutes less than the package directions. You want them to be al-dente. When the noodles are done you can add a little more broth or water if you prefer your soup to be soupier and just let it come back to a simmer. Turn off the heat, stir in the lime zest, juice, and chopped cilantro. Taste and adjust salt and pepper as desired, serve warm.
\nEnjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":"