1 Tbsp vegetable oil
2 medium carrot, chopped
2 Tbsps tomato paste
8 cups chicken broth
1 can (15 oz.) fire roasted diced tomatoes, drained
1 each chipotle in adobo, finely chopped, plus 1 to 2 teaspoons of the juice
2 each boneless skinless chicken breasts
1 cup frozen corn
1 medium zucchini, chopped
3 cups Skinner® Extra Wide Egg Noodles
1 tsp salt, kosher, coarse
1/4 cup fresh cilantro leaves, chopped
1 each lime wedges

Cooking Directions:

Heat the vegetable oil in a large pot over medium-high heat. Add the carrots, celery, and onion, and cook, stirring until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the chicken broth, diced tomatoes, chipotle, and the chicken breasts. Bring to a simmer and reduce the heat to keep it at a low simmer. Cook, stirring occasionally, until the chicken breasts are just cooked through, 10 to 15 minutes. Remove the chicken breasts to a plate.


Increase the heat to medium high and add the corn. When the soup returns to a brisk simmer, add the zucchini and the noodles and cook, stirring occasionally, until tender, about 8 minutes. Season with salt to taste.


Shred the chicken and add it to the soup along with the cilantro. Serve in bowls with lime wedges on the side.