Santa Fe Chicken Noodle Soup

This is from a little restaurant in Brighton, Colorado called “The Depot” - they are no longer open but I was friends with the cook and she passed the ingredients of the recipe on to me - which I had to take and make from a restaurant portion to a portion for home. I hope you enjoy it as much as I do.

Santa Fe Chicken Noodle Soup

1 - 1 1/2 pounds boneless & skinless chicken thighs, cubed
1 green bell pepper - diced
2 medium jalapeno peppers - seeded and minced
1/4 cup diced yellow onion
1/4 teaspoon garlic salt
8 chicken bouillion cubes
6 cups water

Boil all of the above ingredients until chicken is done.

In a seperate pan, cook approximately 3/4 of a pound of spaghetti noodles (broken into thirds) - sprinkle a little garlic salt into the water and add a little bit of oil to the water. Drain noodles and add to chicken mixture.

Add 1 pound plus 2 ounces of Velvetta Cheese (cubed to melt quicker) and two teaspoons of sour cream. Also add 1 can of Rotel Tomatoes with green chilies - undrained. May add a little Cheyenne Pepper for a little zesty flavor.

Cook for approximately 10 minutes over low heat until cheese is melted and well blended.

Note: May use a little flour and water paste for thickening.

Serves 6

(Note: My husband likes to add a little “Cholula Hot Sauce” to his for a bit spicer flavoring.)