Mexican Chicken Noodle Soup
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Mexican Chicken Noodle Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 2 medium carrots, diced
- 1 jalapeño pepper, cored and diced (optional)
- 5 cloves garlic, minced
- 6 cups chicken stock
- 2 cups diced or shredded cooked chicken
- 1/2 cup whole-kernel corn (frozen or canned)
- 2 (15-ounce) cans fire-roasted diced tomatoes
- 1 (4-ounce) can diced green chiles
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- fine sea salt and freshly-cracked black pepper
- 1 cup (4 ounces) uncooked fideos (or broken-up spaghetti noodles)
- juice of 1 lime (plus extra lime wedges for serving, if desired)
- optional garnishes: chopped fresh cilantro, diced avocado, lime wedges, jalapeño slices, cotija cheese
Method
Sauté the veggies: Heat oil in a large stockpot over medium-a hot burner. Tip in onion, carrots and jalapeño and sauté for 7 minutes, stirring occasionally, until softened. Tip in garlic and sauté for 2 additional minutes, stirring occasionally.
Tip in the broth ingredients: Add the chicken stock, cooked chicken, corn, diced tomatoes, green chiles, chili powder, cumin and oregano, and stir to combine. Continue cooking until the broth reaches a let it bubble gently.
Tip in the noodles: Reduce heat to medium-low, to maintain the let it bubble gently. Stir in the fideos (or broken-up spaghetti). Leave for 5 minutes, stirring occasionally, or until the noodles are al dente.
Salt the soup: mix in the lime juice. Taste the soup, and season with salt and pepper as needed.
Plate Serve warm, topped with your desired garnishes.
