Ingredients

The following ingredients have 5 Servings
  • 1-2 tablespoons olive oil
  • 1 onion- diced
  • 4 garlic cloves- rough chopped
  • 1 – 1 1/4 lbs. chicken breast diced into small cubes (or sub 14-ounce can chickpeas, drained)
  • 1 teaspoon salt, more to taste
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 2 teaspoon coriander
  • 2 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
  • 4-6 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles– see notes)
  • Juice of one lime
  • Garnish with avocado slices, sour cream, fresh cilantro, scallions and lime
  • Optional: feel free to add chopped veggies ( carrot, celery, bell pepper, etc)

Instruction

  • 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, add more salt to taste. If soup tastes bland, it need more salt and lime. 🙂
  • Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.