Mexican Chicken Noodle Soup

• Meat

  • 1 lbs Chicken breast diced into

• Produce

  • 1 Avocado, slices
  • 1 tsp Coriander
  • 4 cloves Garlic
  • 1 can Green chiles
  • 1 Lime, Juice of
  • 1 tsp Mexican oregano, dried
  • 1 Onion
  • 1 Tomato

• Canned Goods

  • 4 cups Chicken stock

• Pasta & Grains

  • 4 oz Linguini noodles, dry

• Baking & Spices

  • 2 tsp Chili powder
  • 1/8 tsp Chipotle powder or cayenne
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 2 tsp Cumin

• Liquids

  • 4 cups Water

Found on relish.com

Ingredients

• 1-2tablespoon oil
• 1 onion, diced
• 4cloves garlic, roughly chopped
• 1-1 1/4pounds chicken breast diced into cubes (or two cans chickpeas, drained)
• 1teaspoon salt
• 2teaspoons cumin
• 2teaspoons chili powder
• 1teaspoon coriander
• 1teaspoon dried Mexican oregano (or a few bay leaves)
• 1/8-1/4teaspoon chipotle powder or cayenne, to taste
• 1 tomato, diced
• 1can diced green chiles (optional)
• 4cups chicken stock
• 4cups water
• 4ounces dry linguini noodles
• juice of one lime
• avocado slices, fresh cilantro, scallions, and lime for garnish

Directions

• In a large heavy bottom pot or dutch oven, sauté 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. This recipe from Feasting at Home and Honest Cooking was republished with permission. It originally appeared as Mexican Chicken Noodle Soup. Sylvia Fountaine