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MEXICAN CHICKEN ( OR CHICKPEA) NOODLE SOUP

Ingredients

• 1-2 Tablespoons oil
• 1 onion- diced
• 4 garlic cloves- rough chopped
• 1 - 1¼ lbs. chicken breast diced into cubes (or two cans chickpeas, drained)
• 1 teaspoon salt
• 2 teaspoon cumin
• 2 teaspoon chili power
• 1 teaspoon coriander
• 1 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 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles)
• Juice of one lime
• Garnish with avocado slices, fresh cilantro, scallions and lime
• INSTRUCTIONS
• 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, adjust salt if necessary.
• Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.
• Note: if substituting chickpeas, saute with the garlic for just a couple minutes before continuing with the recipe. You can also use both chickpeas and chicken for a heartier version.
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