Mexican Noodle Soup

—Not On Website, Soup

Prep Time: 15 mins Cook Time: 20 mins Servings: Yield: 4-6 category: soup Source:

Ingredients

1–2 tablespoons oil

1 onion- diced

4 garlic cloves- rough chopped

1 – 1 1/4 lbs. chicken breast diced into cubes (or two cans chickpeas, drained)

1 teaspoon salt, more to taste

2 teaspoon cumin

2 teaspoon chili powder

2 teaspoon coriander

2 teaspoon dried Mexican oregano (or a couple bay leaves)

⅛ – ¼ teaspoons chipotle powder or cayenne, or to taste

1 tomato – diced

1 small can diced green chilies (optional)

4 cups chicken stock

4 cups water

4 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles– see notes)

Juice of one lime

Garnish with avocado slices, sour cream, fresh cilantro, scallions and lime

Directions

In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.

Add chicken and garlic. Saute 5-6 minutes until it begins to brown, stirring often.

Add salt and spices, oregano and cook 1 more minute. Add tomato, chilies, stock and water and bring to a rolling boil over high heat.

Once boiling, add pasta, resisting the temptation to add more (it will swell). Bring to a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking.

Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it need more salt and lime. 🙂

Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.

Notes

Note: if substituting chickpeas, saute with the garlic for just a couple minutes before continuing with the recipe. You can also use both chickpeas and chicken for a heartier version.

If using Gluten-free noodles, cook separately before adding ( they can cause the soup to turn milky).