Description
A comforting, flavorful soup perfect for chilly evenings. Easily adaptable for vegetarians with chickpeas.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Add chicken and garlic. Sauté for 5-6 minutes, until it begins to brown, stirring often.
- Add salt, oregano, and spices; cook for 1 more minute.
- Add tomato, chilies, stock, and water. Bring to a rolling boil over high heat.
- 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.
- Squeeze lime juice into the soup, taste, and adjust salt if necessary.
- 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