Mexican Chicken Noodle Soup Recipe

Mexican Chicken Noodle Soup Recipe

Mexican Chicken Noodle Soup Recipe

Delicious and tasty Mexican Chicken Noodle Soup with cilantro, avocado, and lime juice - one pan food, in less than 30 minutes. Vegan options, sub beans for chicken!

Prep Time: 10 Mins

Cook Time: 20 Mins

Total Time: 30 Minutes

Ingredients

• 4 cups of water
• 2 teaspoons of chili powder
• 1 tomato - diced
• 1 - 1 1/4 lbs. diced chicken breast (or two cans of beans, dried)
• 1 teaspoon of dried Mexican oregano (or a few bay leaves)
• Garnish with avocado slices, fresh cilantro, leeks and lime
• 1-2 tablespoons of oil
• 1 diced onion
• 4 cloves of garlic - roughly chopped
• 1 teaspoon of salt
• 2 teaspoons of cumin
• 1 teaspoon of coriander
• ⅛ - ¼ teaspoon of chipotle powder or cayenne pepper, or to taste
• 1 small green diced chili (optional)
• 4 cups of chicken stock
• 4 ounces of dried linguini noodles (or pasta, or gluten-free rice noodles)
• One lime juice

Instructions

1. In a heavy, large pan or Dutch oven, saute the onion with 1-2 T olive oil over medium heat for two minutes.
2. Add chicken and garlic. Saute 5-6 minutes until they start browning, stirring frequently.
3. Add salt and spices, oregano, and cook 1 more minute. Add tomatoes, chilies, broth, and water, then boil over high heat.
4. After boiling, add paste, resist the temptation to add more (it will swell). Bring to a boil once more, change the heat to medium, and simmer ten minutes or until the pasta is cooked.
5. Squeeze lime juice, taste, adjust salt if necessary.
6. Place it in a bowl and top it with avocado slices and fresh cilantro and leeks and serve with sliced lime.

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