Pour chicken broth into a large soup pot and add onion and garlic. Cook for about five minutes, then add chicken. Add corn, beans and tomatoes. Heat to boiling point, then turn off heat.
Put 1 cup of pasta and a quarter-cup of cilantro in each serving bowl. Pour soup over noodles. Garnish with slice of lime.
Originally Submitted
1/22/2011
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You can add this Southwestern Tex-Mex Chicken Noodle Soup recipe to your own private DesktopCookbook.
