Ingredients

The following ingredients have 4 Servings
  • 2 rotisserie chickens
  • Water
  • 2 celery stalks (chopped)
  • 1 Anaheim pepper (seeded and diced)
  • 2 cloves garlic (chopped)
  • 1 small yellow onion (peeled and chopped)
  • 1 cup baby carrots (sliced)
  • 1 cup frozen corn
  • 1 cup cilantro leaves (chopped)
  • 1/4 teaspoon chipotle seasoning
  • 1 pound egg noodles (optional)
  • Salt and pepper (to taste)
  • Avocado (lime and chopped jalapeno peppers for garnish, if desired)
  • Egg noodles

Instruction

  • Remove most of the meat from the chickens, and boil in a large stockpot filled with water for about 20 minutes.
  • Remove carcasses from water.
  • Add the meat from the chicken, along with carrots and celery.
  • In a separate pan, saute the corn, garlic, onions and Anaheim peppers in some butter or olive oil until slightly brown, then add to soup.
  • Stir in the cilantro, chipotle seasoning, salt, pepper and egg noodles (if desired), and let simmer until noodles are done and ready to eat.