Mexican Noodle Soup Recipe
Ingredients
- 8 oz ground beef, ground pork or shredded chicken (or leave meat out and make it vegetarian)
- 1 tbsp canola oil
- 1/2 cup yellow onion, chopped
- 1 fresh jalapeno
- 1 tsp minced garlic (or garlic powder)
- 7 ounces small dried pasta (such as alphabet or stars or “Fideo”)
- 1 8-ounce can tomato sauce
- 1 can whole kernel corn (drained)
- 4-6 cups water
- 1 medium potato, chopped in 1/2” cubes
- 2 Roma tomatoes, chopped
- 1 tbsp chicken bouillon (You can substitute broth—just adjust the amount of water)
- Cumin
- Chili powder or ancho chili
- Pepper (black, chipotle or cayenne)
- Salt
- Chop the onion, jalapeno, garlic (if using whole cloves), tomato and potato (your choice—peel it or not)
View Full Recipe at Cheap Bastid Cooks
Adding to Planner
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