Name: Mexican Chicken (or chickpea) Noodle soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1-2 tablespoons olive oil; 1 onion- diced; 4 garlic cloves- rough chopped; 1 – 1 1/4 lbs. chicken breast diced into small cubes (or sub 14-ounce can 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; 4-6 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; Optional: feel free to add chopped veggies ( carrot, celery, bell pepper, etc)

Description

Flavorful, EASY Mexican Chicken Noodle Soup with cilantro, avocado and lime- a one pot meal, in under 30 minutes. Vegan option, sub chickpeas for the chicken!| www.feastingathome.com

Ingredients

Units Scale

1–2 tablespoons olive oil
1 onion- diced
4 garlic cloves- rough chopped
1 – 1 1/4 lbs. chicken breast diced into small cubes (or sub 14-ounce can 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)
1/8 – 1/4 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
4–6 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
Optional: feel free to add chopped veggies ( carrot, celery, bell pepper, etc)

Instructions

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).

Nutrition

Serving Size:
Calories: 347
Sugar: 4.8 g
Sodium: 508.4 mg
Fat: 5.7 g
Saturated Fat: 1 g
Carbohydrates: 51.5 g
Fiber: 5.7 g
Protein: 26.5 g
Cholesterol: 55.2 mg

Keywords: mexican noodle soup, mexican chicken noodle soup, mexican tomato noodle soup, mexican chicken soup, chicken noodle soup mexican