Description
A flavorful Mexican chicken noodle soup with avocado, lime, and cilantro is a perfect cure to cold season. Make vegetarian by substituting chickpeas.
Ingredients
Scale
- 1–2 T oil
- 1 onion- diced
- 4 garlic cloves- rough chopped
- 1 – 1¼ lbs chicken breast diced into cubes (or two cans chickpeas, drained)
- 1 tsp salt
- 2 tsp cumin
- 2 tsp chili power
- 1 tsp coriander
- 1 tsp dried Mexican oregano (or a couple bayleaves)
- 1/8 – ¼ tsp chipotle powder or cayenne (or to taste)
- 1 to mato- 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)
- Juice of one lime
- Garnish with avocado slices (fresh cilantro, scallions and lime)
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. Sauté 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, adjust salt if necessary.
- Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.
Notes
If subbing chickpeas, sauté 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Mexican Inspired