Mexican Noodle Soup Recipe

Ingredients

Soup Base

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cloves garlic, rough chopped
• 1.25 lbs chicken breast, diced into small cubes (or substitute 14-ounce can chickpeas, drained)
• 1 teaspoon salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons coriander
• 2 teaspoons dried Mexican oregano (or a couple bay leaves)
• 0.125 teaspoon chipotle powder or cayenne, or to taste
• 1 tomato, diced
• 1 small can diced green chilies (optional)
• 4 cups chicken stock
• 4 cups water
• 5 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles)
• 1 lime, juiced

Garnish

• avocado slices
• sour cream
• fresh cilantro
• scallions
• lime wedges

Instructions

Making the Soup

1. In a large heavy bottom pot or dutch oven, sauté onion in 1-2 tablespoons olive oil over medium-high heat for two minutes.
2. Add chicken and garlic. Sauté 5-6 minutes until it begins to brown, stirring often.
3. 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.
4. Once boiling, add pasta, resisting the temptation to add more (it will swell). Bring to a boil once more, turn heat to medium-low heat, and simmer ten minutes or until pasta is done cooking and chicken is cooked through and tender.
5. Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it needs more salt and lime.
6. Place in bowls and top with sliced avocado, fresh cilantro, scallions, and serve with a wedge of lime.

Notes

• For a vegan version, substitute the chicken with a 14-ounce can of drained chickpeas.
• Feel free to add chopped veggies like carrot, celery, or bell pepper for extra nutrition.
• Use gluten-free or rice noodles to make this recipe gluten-free.