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Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Thursday, October 10, 2013

Mexican Chicken Noodle Soup

Do you know what fideo means? It's the Spanish word for noodles. It's really no different than regular pasta but it's fun to use it in this recipe. I used a short cut pasta....like little broken bits on spaghetti noodles. But they sell all kinds and shapes so pick one you like. This was really good and with the colder weather coming on, you might want to put this on your "to-make" list!!

Mexican Chicken Noodle Soup



3 cups cooked chicken ~ shredded
5 cups chicken broth
1 medium onion ~ diced
1 clove garlic ~ minced1 14-ounce can cream style sweet corn

1 14-ounce can sweet corn (or 1 cup frozen corn)
2 10-ounce cans red enchilada sauce ~ I used one mild and one medium 1 4-ounce can green chiles
1 5-ounce package uncooked fideo pasta (any kind, found in the Mexican food aisle)1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed

In Dutch oven, saute onion and garlic until tender.

Add broth, corn, enchilada sauce and chiles. Mix well and bring to a boil over medium-high heat.

Add spices.

Add chicken and fideo. Mix well.

Reduce heat to low; simmer 8 minutes or until fideo is tender, stirring occasionally.

Garnish each serving with cheese, sour cream, etc....if desired. 


Here's the stuff you need for this easy and yummy soup.

Here's the stuff you need 
for this easy and yummy soup.


Cook the chicken. I used 4 thighs because that's what I had, but you can use anything.
Cook the chicken. I used 4 thighs 
because that's what I had, but you 
can use anything.


Saute the onion and garlic for a few minutes.
Saute the onion and garlic for a few minutes.


Then add the chicken broth, green chiles, corn, enchilada sauce, cumin, salt, pepper
Then add the chicken broth, green chiles, 
corn, enchilada sauce, cumin, salt and pepper.


Allow it to simmer for a bit then add the cooked, shredded chicken and the fideo. Cook for 8 - 10 minutes until pasta is tender.
Allow it to simmer for a bit then add 
the cooked, shredded chicken and the fideo. 
Cook for 8 - 10 minutes until pasta is tender.


Serve it up!!
Serve it up!!