Try this Mexican Chicken Noodle Soup recipe, or contribute your own.Suggest a better description
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (2188g)|
|Recipe Makes: 1|
|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 %|
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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.
Calories per serving: 1232
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