Mexican Chicken Noodle Soup
Equipment
- Dutch Oven
Ingredients
- 1 Tbsp olive oil extra virgin
- 1 red onion diced
- 4 cloves garlic minced
- 1-1/2 lbs chicken breast diced into small cubes or substitute a 14-ounce can of chickpeas, drained
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp coriander
- 2 tsp dried Mexican oregano or a couple bay leaves
- ½ tsp cayenne or to taste
- 1 Roma tomato diced
- 1 small can diced green chilies
- 4 cups chicken stock
- 4 cups water
- 4 ounces linguini noodles or pasta, or gluten-free or rice noodles
- Juice of one lime
Garnish
- avocado sliced
- fresh cilantro chopped
- cheese of your choosing
Instructions
- In a large heavy bottom pot or Dutch oven, saute onion in olive oil over medium-high heat for two minutes.
- Add chicken and garlic. Saute for 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 the heat to medium, and simmer for 10 minutes or until the pasta is done cooking.
- Squeeze the lime, taste, and add more salt to taste. If the soup tastes bland, it needs more salt and lime. 🙂
- Place in bowls and top with sliced avocado, fresh cilantro, Greek yogurt, and cheese of your choosing. Serve with a wedge of lime.
Notes
This recipe was slightly altered. Original can be found here: https://www.feastingathome.com/mexican-chicken-noodle-soup/#tasty-recipes-16472-jump-target
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