Friday, June 4, 2010

South of the Border Chicken Noodle Soup

My mother in law "invented" this recipe with some random ingredients she had on hand for dinner one night. The result? Ridiculously delicious soup! I know, I know, it's a million degrees outside. I don't care - it's that good.

1 bell pepper, chopped
1 small onion, chopped
2-3 ears fresh corn, cut off the cob
2 cups diced roasted chicken
4 cups chicken stock
1/2 cup milk or cream
a handful of cilantro, chopped (to taste, your call on this one)
1 can rotel tomatoes
1/2 lb velveeta cheese (1/4 of the big block or 1/2 of the small block)
1/2 cup elbow noodles (or 1 cup of leftover mac n cheese)

Saute bell pepper, onion and corn in a large pot over medium high heat for about 5 minutes. Add rotel, chicken, stock, noodles and cheese. (Feel free to use leftover rotel cheese dip in place of the separate ingredients or leftover mac n cheese in place of the noodles) Bring to a boil for a few minutes and then reduce to a simmer for 20 minutes. Add milk or cream and cilantro, stir to combine. Ladle up and enjoy :)

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