I swear I’ve tried just about every soup out there.
Every fall I look for new soup recipes and the pool of possibilities continues to shrink. When you’ve had a food blog as long as I have (8 years!! Can you believe it?!) you run out of ideas quick.
Luckily I’ve had some inspiration here and there and have found some recipes to guide me to new soups. This is one of them!
I found this on a brand page (the people who make egg noodles) and adapted it to my preferences. I’m not a huge chili kind of gal, but this recipe really piqued my interest because it was more of a SOUP instead of a traditional chili.
It also had a lot of ingredients I like inside of it: noodles, beans, poblano peppers, and chimichurri.
The chimichurri topping is fantastic. I’ve never though to stir it into soups but I might do that from now on! It really elevates a soup to the next level and adds this extra layer of flavor.
You can also top this soup with traditional chili toppings: cheese, sour cream, jalapenos.
Chili Noodle Soup
A hearty soup for a cold night with beans, noodles and a chimichurri sauce.
- Heat 1 tablespoon olive oil in a large pot over medium high heat. Add turkey, salt, Cajun seasoning and pepper and cook until browned.
- Stir in onions, poblano, chili powder, garlic powder, and cumin. Cook until onions are tender, about 4-5 minutes.
- Stir in broth and beans. Bring to a boil then reduce heat to medium, let simmer for 10 to 15 minutes.
- Stir in 1-2 cups water (depending on how soupy you want it), pasta and tomatoes. Return to a boil. Reduce heat and simmer for 8-10 minutes or until pasta is tender.
- Make the chimichurri topping: stir together minced cilantro, 1/4 cup olive oil, lime juice, garlic powder and salt.
- Serve soup with chimichurri on top.