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Name: Mexican Chicken Noodle Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2-1 tbsp oil; 1/2 onion, diced; 2 garlic cloves minced; 1/2 can chickpeas drained; 3/4 lb. chicken breast cubed (or 12 oz canned); 1/2 tsp salt; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp coriander; 1/2 tsp dried Mexican oregano or some bay leaves; 1/8 tsp chipotle powder or cayenne; 1/2 tomato, diced (canned); 1 small can diced green chilies; 2 cups chicken stock; 2 cups water; 2 oz dry linguine noodles; Juice of 1/2 lime; Garnish with cilantro avocados, lime

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INGREDIENTS

1/2-1 tbsp oil
1/2 onion, diced
2 garlic cloves ; minced
1/2 can chickpeas ; drained
3/4 lb. chicken breast ; cubed (or 12 oz canned)
1/2 tsp salt
1 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1/2 tsp dried Mexican oregano ; or some bay leaves
1/8 tsp chipotle powder or cayenne
1/2 tomato, diced (canned)
1 small can diced green chilies
2 cups chicken stock
2 cups water
2 oz dry linguine noodles
Juice of 1/2 lime
Garnish with cilantro ; avocados, lime

INSTRUCTIONS

In a large heavy-bottom pot, sauté onion in oil over medium-high heat for 2 minutes.

Add chicken, chickpeas 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.

If using pasta - once boiling, add pasta, resisting the temptation to add more - it will swell. Bring it a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking.

Squeeze the lime, taste, and adjust salt if necessary.

Place in bowls and garnish.

NOTES

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Mexican Chicken Noodle Soup

1/2-1 tbsp oil
1/2 onion, diced
2 garlic cloves minced
1/2 can chickpeas drained
3/4 lb. chicken breast cubed (or 12 oz canned)
1/2 tsp salt
1 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1/2 tsp dried Mexican oregano or some bay leaves
1/8 tsp chipotle powder or cayenne
1/2 tomato, diced (canned)
1 small can diced green chilies
2 cups chicken stock
2 cups water
2 oz dry linguine noodles
 Juice of 1/2 lime
 Garnish with cilantro avocados, lime

In a large heavy-bottom pot, sauté onion in oil over medium-high heat for 2 minutes. 
Add chicken, chickpeas 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. 
If using pasta - once boiling, add pasta, resisting the temptation to add more - it will swell. Bring it a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking. 
Squeeze the lime, taste, and adjust salt if necessary. 
Place in bowls and garnish.

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Nutrition

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Serving Size: 1 (2188g)
Recipe Makes: 1

Calories: 1232
Calories from Fat: 417 (34%)

Amt Per Serving		% DV

	Total Fat 46.3g	62 %
	Saturated Fat 12.5g	62 %
	Monounsaturated Fat 19.4g
	Polyunsanturated Fat 10.1g
Cholesterol 246.5mg		76 %
Sodium 2709.1mg		93 %
Potassium 2365.9mg		62 %
Total Carbohydrate 92.7g		27 %
	Dietary Fiber 12.3g	49 %
	Sugars, other 80.4g
Protein 107.4g		153 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1232

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