Mexican Chicken Soup

Serves 6

405

Mexican Chicken Soup

A flavorful soup made with hearty chicken and Mexican inspired spices.

10 minPrep Time

25 minCook Time

35 minTotal Time

4-6 Bowls

Author:

Hannah Hiller

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Ingredients

• 2 Tablespoons olive oil
• 1 Onion (Medium) chopped
• 3 Garlic cloves chopped
• 1 Lb chicken breast raw cubed or cooked & shredded
• 1 15oz Can Garbanzo Beans
• 1 1/2 Teaspoons salt
• 2 Teaspoons Cumin
• 2 Teaspoons Chili Powder
• 1 Teaspoon Coriander
• 1 Teaspoon dried Mexican Oregano
• 1/2 Teaspoon Chipotle Chile Powder
• 1 Tomato – Medium, diced
• 4 Cups Organic Chicken Stock
• 4 Cups water
• 4 Ounces Noodles of your choice – I used Capellini
• 1 Lime – 1/2 Lime juiced and 1/2 Lime sliced for garnish
• Avocados
• Jalapeno
• Queso Fresco
• Cilantro (Optional)
• Flour Tortillas or Tortilla Chips for serving (Optional)

Instructions

1. Heat the oil in a large pot on medium heat. I used a stainless steel Dutch Oven. (Calphalon)
2. Saute the onions for about 3 minutes.
3. Add the raw chicken and chopped garlic and saute for 6 minutes or so, until the chicken begins to brown. Stir the mixture a few times.
4. Add the spices (salt, cumin, chili powder, coriander, oregano, Chile powder) and cook for a minute.
5. Add the tomatoes, Garbanzo beans, stock and water.
6. Bring the soup to a boil and cook for about 10 minutes.
7. Add the noodles and cook until al dente. Approximately 5 minutes. (Thin noodles such as Capellini only need a few minutes to cook.)
8. Add the lime juice and give it a last stir and taste.
9. Add a good pinch of Queso Fresco to a bowl, top it with a few ladles of soup, then top with sliced or cubed avocado, Cilantro, jalapenos and a sprinkle of Queso Fresco. Serve with warm flour tortillas or chips.
10. Enjoy!