Kickin' chicken noodle soup

I love a good chicken soup. I can go traditional, or sometimes you need to add a little kick and spice it up. This southwest style soup is sure to warm things up in your kitchen. You can easily use your pressure cooker too! I'll put the pressure cooker adaption at the end. I hope you enjoy this traditional taste with a kick!


2 large chicken breast
4 c chicken broth (I use the low sodium kind, if no broth, can use water)
2 c water
1 small can Rotel (spice level your choice)
1 large poblano pepper chopped and de-seeded
5 green onions chopped
2 c medium egg noodles (can use your favorite small-medium noodle)
1 c sweet corn
3 t smoked paprika
1/4 c chopped cilantro
salt and pepper to taste
1/4 c milk
3 T flour

Heat up broth in an extra large pot or soup pot. Bring the broth and water up to a low boil. Add the Rotel, poblano and green onions into the pot along with the two chicken breast. Cook the mixture for around 18-20 minutes. Cook until the chicken is fork tender. Remove the cooked breast and shred the chicken. Add the shredded chicken back to the mixture and add in the egg noodles, sweet corn, paprika and cilantro. Cook for 6-8 minutes. Mix the flour and milk until smooth. Add the mixture to the soup and stir well. It will thicken the mixture. Cook for an additional 2-3 minutes until the noodles are cooked. Let cool slightly and serve! 

For pressure cooker: Add broth, water, Rotel, poblano pepper and chicken to the pressure cooker and cook for 8 minutes on low pressure. Let pressure release naturally. Once pressure is released, add corn, noodles, paprika and cilantro. Mix the flour and milk and also add to the pressure cooker. Cook for an additional 4 minutes on low pressure. After the pressure cooker is released naturally, let cool slightly to serve!