Ingredients

The following ingredients have 10 Servings
  • 4 tablespoons unsalted butter
  • 1 yellow onion (diced)
  • 2 bell peppers (diced (I used green and red))
  • 2 carrots (diced)
  • 3 stalks celery (diced)
  • 1 tablespoon minced garlic
  • 2 (1 oz) packets hot taco seasoning
  • 1 (1 oz) packet ranch seasoning mix
  • 3 (32 oz) cartons chicken broth
  • 2 (10 oz) cans medium enchilada sauce
  • 4 cups cooked and chopped chicken (about 1 store-bought rotisserie (1 pound))
  • 1 (12 oz) bag dried egg noodles
  • 1 (15 oz) can corn (drained)
  • 1 (15 oz) can black beans (rinsed and drained)
  • 1 (4 oz) can green chiles
  • Sour cream, cheese (highly recommend an apple smoked gruyere), chips, guacamole, other taco fixings etc. (for topping*)

Instruction

  • Melt butter in a large stockpot over medium/medium-high heat.
  • Add in onion, bell peppers, carrots, celery, garlic, taco seasoning, and ranch seasoning.
  • Sauté for 10 minutes, stirring regularly to prevent burning.
  • Pour in broth, scraping up any brown bits from the bottom of the pan.
  • Stir in enchilada sauce and chicken.
  • Bring to a boil.
  • Stir in noodles, be sure to separate the noodles if any have clumped together.
  • Bring to a simmer, then simmer according to noodle package directions, stirring occasionally.
  • Once noodles are cooked to your liking, turn off the heat, then stir in corn, beans, and green chiles.
  • Taste and re-season, if necessary, then serve and enjoy with your favorite taco toppings!