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South of the Border Chicken Soup


SOUTH of the BORDER CHICKEN SOUP
El Pollo Loco

2 teaspoons vegetable oil
1 teaspoon minced fresh garlic
3-5 pieces (about 2 cups) El Pollo Loco 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 tablespoon chopped fresh cilantro
fresh Lime
shredded Jack or Queso Fresco cheese

In  a large saucepan, heat oil until hot.  Saute the garlic until tender.  Add the El Pollo Loco Chicken and remaining ingredients except cilantro, lime and cheese. Cover and bring to boil.

Reduce heat and simmer until the vegetables and noodles are tender (about 10 minutes).  Add the cilantro and 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 entree size servings.

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