Mexican Chicken ( or chickpea Noodle soup

• Meat

  • 1 lb Chicken breast diced into

• Produce

  • 1 tsp Coriander
  • 4 Garlic cloves, rough
  • 1 Garnish with avocado, slices
  • 1 small can Green chilies
  • 1 Lime, Juice of
  • 1 tsp Mexican oregano, dried
  • 1 Onion
  • 1 Tomato

• Canned Goods

  • 4 cups Chicken stock
  • 2 tsp Chili power

• Pasta & Grains

  • 4 oz Linguini noodles, dry

• Baking & Spices

  • 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 feastingathome.com

Description

Ingredients

• 1-2 tablespoons oil
• 1 onion- diced
• 4 garlic cloves- rough chopped
• 1 - 1¼ lbs. chicken breast diced into cubes (or two cans chickpeas, drained)
• 1 teaspoon salt
• 2 teaspoon cumin
• 2 teaspoon chili power
• 1 teaspoon coriander
• 1 teaspoon dried Mexican oregano (or a couple bay leaves)
• ⅛ - ¼ teaspoons chipotle powder or cayenne, or to taste
• 1 tomato - 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

Directions

• 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. Saute 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.
• Note: if substituting chickpeas, saute 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.