Mexican Chicken Noodle Soup

A flavorful Mexican chicken noodle soup with avocado, lime, and cilantro is a perfect cure to cold season and can be made vegetarian by substituting with chickpeas.
By Sylvia Fountaine

Here’s a quick and flavorful pot of soup that will warm you to your bones and get you through cold and flu season – Mexican Chicken Noodle Soup with cilantro, avocado and lime. It can be easily made vegetarian by substituting chickpeas for the chicken, which, seriously is just as good, if not better. The flavorful broth is healing and delicious ….and the best thing about this is, it’s truly a one pot meal that can be made in 30 minutes flat! Dish it up tonight and serve it with avocado slices, jalapeño, scallions, cilantro and lime wedges. Give it a try, I think you will like it.

Mexican Chicken Noodle Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sylvia Fountaine
• Total Time: 40 minutes
• Yield: Serves 6
• Diet: Omnivore, Gluten-Free

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Description

A comforting, flavorful soup perfect for chilly evenings. Easily adaptable for vegetarians with chickpeas.

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Ingredients

Units USM Scale 1x2x3x

• 1-2 tbsp (15-30 ml) oil
• 1 onion
• 4 cloves garlic
• 1-1 1/4 lbs (454-567 g) chicken breast
• 1 tsp salt
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp coriander
• 1 tsp dried Mexican oregano
• 1/8-1/4 tsp chipotle powder or cayenne
• 1 tomato
• 1 small can diced green chilies
• 4 cups (946 ml) chicken stock
• 4 cups (946 ml) water
• 4 oz (113 g) dry linguini noodles
• Juice of one lime
• avocado slices

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Instructions

1. In a large heavy-bottomed pot or Dutch oven, sauté onion in 1-2 tablespoons olive oil over medium-high heat (about 3-4 on a scale of 1-10) for two minutes.
2. Add chicken and garlic. Sauté for 5-6 minutes, until it begins to brown, stirring often.
3. Add salt, oregano, and spices; cook for 1 more minute.
4. Add tomato, chilies, stock, and water. Bring to a rolling boil over high heat.
5. Once boiling, add pasta. Bring to a boil once more, then reduce heat to medium, and simmer for ten minutes, or until the pasta is cooked through.
6. Squeeze lime juice into the soup, taste, and adjust salt if necessary.
7. Place soup in bowls, top with sliced avocado, fresh cilantro, and scallions, and serve with a lime wedge.

Notes

• For a richer flavor, use bone-in chicken thighs instead of breasts, increasing simmer time accordingly.
• To make this soup vegetarian, substitute 1 (15-ounce) can of chickpeas for the chicken. Add the chickpeas with the pasta.
• Leftovers can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 1.5 cups
• Calories: 350
• Sugar: 5
• Sodium: 700
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Carbohydrates: 40
• Fiber: 5
• Protein: 25
• Cholesterol: 80

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