Cheesy Mexican Noodle Soup Recipe
Discover a flavorful twist on traditional noodle soup with this Cheesy Mexican Noodle Soup recipe! Created by Lydia Martinez and featuring Cache Valley Cheese, this easy-to-follow recipe will tantalize your taste buds with a fusion of Mexican spices and creamy cheese. Let’s dive in!
Ingredients
8 oz angel hair pasta
1 small onion, minced
2 garlic cloves, minced
1 bell pepper, finely chopped
1 carrot, peeled and diced
14 oz can diced fire roasted tomatoes with juice
5 cups chicken broth
1-2 tsp Mexican seasoning blend
1 cup Cache Valley shredded four cheese Mexican
Vegetable oil
Salt and pepper to taste
Instructions
1
In a large soup pot, sauté minced onion, garlic, bell pepper, and diced carrots in a tablespoon of vegetable oil over low heat until they are almost soft but not browned.
2
Remove the sautéed vegetables from the pot, add 2 more tablespoons of oil, and increase the heat to medium.
3
Add the angel hair pasta to the pot and lightly brown it, breaking up the noodles as they cook.
4
Pour the diced fire roasted tomatoes, along with their juice, directly into the pot. Then, add the sautéed vegetables back in and top it off with the chicken broth.
5
Increase the heat to medium-high and bring the mixture to a simmer. Taste and season the soup with salt, pepper, and Mexican spice blend as desired.
6
Cover the pot and let it cook until the pasta is soft and most of the liquid is absorbed.
7
Serve this delightful Cheesy Mexican Noodle Soup with a generous sprinkle of grated Cache Valley shredded four cheese Mexican and a dollop of sour cream on top.
Tags:
#MexicanNoodleSoup #CheesySoup #EasyRecipe #SoupLovers #MexicanFlavors #ComfortFood #HomemadeSoup #DeliciousDinners #RecipeIdeas #LeftoversDelightChefBryan
chefbryan
