Mexican Noodle Soup Chicken Chickpeas (Printable Version)
Comforting Mexican soup with noodles, chicken or chickpeas, bright lime and fresh garnishes. Easy one-pot meal.
# Ingredients:
→ Base
01 -
1–2 tablespoons olive oil
02 -
1 large onion, diced
03 -
4 garlic cloves, roughly chopped
→ Protein
04 -
500–570 grams chicken breast, diced into small cubes, or 400 grams canned chickpeas, drained
→ Seasoning
05 -
1 teaspoon fine sea salt, plus more to taste
06 -
2 teaspoons ground cumin
07 -
2 teaspoons chili powder
08 -
2 teaspoons ground coriander
09 -
2 teaspoons dried Mexican oregano or 2 bay leaves
10 -
1/8–1/4 teaspoon chipotle powder or cayenne pepper, to taste
→ Soup
11 -
1 medium tomato, diced
12 -
1 small can (approx. 110 grams) diced green chilies, optional
13 -
950 millilitres chicken stock
14 -
950 millilitres water
15 -
115–170 grams dry linguine noodles, pasta, gluten-free or rice noodles
16 -
Juice of 1 lime
→ Garnish
17 -
Sliced avocado
18 -
Sour cream
19 -
Fresh cilantro, chopped
20 -
Sliced scallions
21 -
Lime wedges
→ Optional Additions
22 -
Chopped carrot, celery, or bell pepper
# Steps:
01 -
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add diced onion and sauté for 2 minutes until translucent.
02 -
Add the diced chicken and chopped garlic to the pot. Sauté for 5–6 minutes, stirring often, until the chicken begins to brown. If using chickpeas, sauté with garlic for 2 minutes.
03 -
Add salt, cumin, chili powder, coriander, Mexican oregano or bay leaves, and chipotle powder. Stir for 1 minute until fragrant.
04 -
Add diced tomato and green chilies (if using), chicken stock, and water. Bring to a rolling boil over high heat.
05 -
Add the dried linguine noodles. Return to a boil, then reduce heat to medium-low. Simmer for 10 minutes, or until pasta is cooked and chicken is tender. If using gluten-free noodles, cook separately before adding.
06 -
Squeeze the juice of one lime into the soup. Taste and adjust seasoning with more salt or lime as needed.
07 -
Ladle into bowls and garnish with sliced avocado, fresh cilantro, scallions, and a wedge of lime. Serve sour cream on the side if desired.
# Notes:
01 -
For a vegan variation, substitute chickpeas for chicken. Combining both proteins results in a heartier dish.
02 -
If using gluten-free noodles, cook them separately before adding to prevent cloudiness.
03 -
Additional proteins such as ground beef, turkey, or chicken thighs can be incorporated.