Ingredients
Ingredients
2.50 cups Creamette® Fine Egg Noodles
1 tbsp olive oil
1 red onion, chopped
1 garlic cloves, minced
1 jalapeño pepper, sliced
1 red bell pepper, chopped
1 celery, chopped
0.50 tsp oregano leaves, crushed
0.25 tsp ground cumin powder
0.25 tsp smoked paprika
0.25 tsp salt
0.25 tsp ground black pepper
14.50 oz crushed tomatoes, preferably fire-roasted
15 oz pinto beans, drained and rinsed
5 cups chicken broth
0.75 cup shredded pepper jack cheese
Directions
Cooking Directions
1
Prepare noodles according to package directions.
2
Heat oil in Dutch oven over medium heat. Add onion, garlic, jalapeño, bell pepper and celery. Cook 5 minutes, stirring occasionally.
3
Add oregano, cumin, paprika, salt and pepper. Add tomatoes, beans and broth. Bring to a boil. Reduce heat to low and simmer for 20 minutes.
4
Add cooked noodles and simmer for 5 minutes to heat through.
5
Top each serving with 2 tablespoons cheese.
