Mexican Chicken Noodle Soup with Cilantro-Lime Sour Cream

I was having a craving for chicken noodle soup today, so went to the fridge to take out the celery and carrots, when I saw the cilantro.  I thought to myself, "There's gotta be a way to incorporate cilantro into chicken noodle soup!"  I went online to look for a possible recipe.  I saw one that sounded good, but I didn't have the right ingredients on hand, plus it was a rice based soup, and I didn't want rice.  So I created this...

Mexican Chicken Noodle Soup
with Cilantro Lime Sour Cream
By: Gina Koston – 3/2/2017

INGREDIENTS:

·         6 cups of water (plus 1 soup can of water)

·         1 can Campbell’s Chicken Noodle Soup

·         2 boxes Mrs. Grass Chicken Noodle Soup

·         2 cloves minced garlic

·         1 pint salsa

·         1 teaspoon dried oregano

·         1 or 2 cans canned chicken

·         1 can (15oz) black beans, drained and rinsed

·         1 can (15oz) Sweet Corn with Peppers or Southwest Style

·         1 cup frozen green beans

·         1 carrot, peeled and sliced

·         1 small onion, diced

·         1 celery stalk, sliced

·         3-1/2 ounces soup noodles

·         4 ounces diced green chilies

·         Fresh Cilantro, chopped

·         1 scallion, sliced, including the green stalk

·         2 teaspoons lime juice

·         16 ounce container sour cream

DIRECTIONS:

Combine canned soup, water, seasoning packets from boxed soups, minced garlic, frozen green beans, carrots, celery and onions in a soup pan: bring to a low boil.

Add salsa, oregano, chopped cilantro (as much or as little as you prefer for taste), canned chicken, black beans, corn, soup noodles and the noodles from the boxed soups, plus ½ of the can of diced green chilies.  Stir together then lower heat and simmer, covered, until vegetables are tender, stirring occasionally.

Serve hot with a dollop of Cilantro-Lime Sour Cream (see recipe below), and some tortilla chips.

May also top with shredded cheese if desired.

CILANTRO-LIME SOUR CREAM:  Combine the remaining diced green chilies, chopped fresh cilantro (as much or as little as you want), sliced scallion, 2 teaspoons of lime juice and sour cream in a small bowl.

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This recipe is great because you can change it up a few different ways if you want.  Fresh chicken can be used instead of canned.  Chicken broth or stock can be used in place of the canned and boxed soups.  Additional seasonings of choice could be added, depending on personal taste preferences. Etc., etc.  Have fun with it!  But most of all, ENJOY!