Mexican-Style Noodles and Bean Soup
- Servings: 6
Get a taste of Mexican flavors without leaving your kitchen! With this Mexican-Style Noodles and Bean soup you will make a journey through a variety of culinary experiences.
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Ingredients
| 2 1/2 cups | No Yolks® Fine Noodles |
| 1 Tbsp | olive oil |
| 1 | red onion, chopped |
| 1 | garlic clove, minced |
| 1 | jalapeño pepper, sliced |
| 1 | red bell pepper |
| 1 | celery, chopped |
| 1/2 tsp | oregano leaves, crushed |
| 1/4 tsp | ground cumin powder |
| 1/4 tsp | smoked paprika |
| 1/4 tsp | salt |
| 1/4 tsp | ground black pepper |
| 14 1/2 oz | crushed tomatoes, preferably fire-roasted |
| 15 oz | pinto beans, drained and rinsed |
| 5 cups | chicken broth |
| 3/4 cup | shredded pepper jack cheese |
Directions
- Prepare noodles according to package directions.
- Heat oil in Dutch oven over medium heat. Add onion, garlic, jalapeño, bell pepper and celery. Cook 5 minutes, stirring occasionally.
- Add oregano, cumin, paprika, salt and pepper. Add tomatoes, beans and broth. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
- Add cooked noodles and simmer for 5 minutes to heat through.
- Top each serving with 2 tablespoons cheese.
