South of the Border Chicken Soup
Franchise : El Pollo Loco
Category : Main Dish
2 tsp. vegetable oil
1 tsp. minced fresh garlic
3 to 5 pieces (about 2 cups) El Pollo Loco® Flame-Grilled Chicken, skinned, de-boned and shredded 3 cups any combination of fresh or frozen cut vegetables such as zucchini, carrots, broccoli, celery, etc.
3 (14.5-oz.) cans chicken broth
1 (14.5-oz.) can diced tomatoes roasted garlic, undrained
1 cup egg noodles (cooked)
2 T. chopped fresh cilantro
Shredded Jack or Queso Fresco cheese
In large saucepan, heat oil until hot.
Sauté garlic until tender.
Add El Pollo Loco® Chicken and remaining ingredients except cilantro, lime and cheese.
Cover and bring to boil.
Reduce heat and simmer until vegetables and noodles are tender (about 10 minutes).
Add cilantro; cook 1 minute longer.
Add salt and pepper to taste.
Serve immediately with a squeeze of fresh lime and top with shredded cheese.
Makes 6 entrée size servings.
Preparation Time: 20 to 25 minutes
Add any leftover El Pollo Loco® Rice, Pinto Beans or vegetables to this delicious soup!