Ingredients
Scale
- 1–2tablespoons olive oil
- 1medium onion, diced
- 4garlic cloves, roughly chopped
- 1to1¼lbs chicken breast, diced into small cubes (or substitute14 ozcanned chickpeas, drained)
- 1 teaspoonsalt, plus more to taste
- 2 teaspoonsground cumin
- 2 teaspoonschili powder
- 2 teaspoonsground coriander
- 2 teaspoonsdried oregano (or2bay leaves)
- 1/8–1/4teaspoon chipotle powder or cayenne pepper (adjust to taste)
- 1medium tomato, diced
- 1small can diced green chilies (optional for extra heat)
- 4 cupschicken broth
- 4 cupswater
- 4–6ounces dry linguine or pasta of choice (can use rice noodles or gluten-free pasta)
- Juice of1lime
- Optional Add-Ins & Garnishes:
- 1small carrot, diced
- 1celery stalk, chopped
- 1small bell pepper, diced
- Sliced avocado
- Fresh cilantro leaves
- Chopped scallions
- Sour cream or Greek yogurt (for topping)
- Lime wedges
Instructions
- Sauté the Aromatics:
- Heat olive oil in a large heavy pot over medium-high heat. Add diced onion and cook for about 2 minutes, stirring often until fragrant and lightly golden.
- Add Chicken and Garlic:
- Stir in the chopped garlic and diced chicken. Cook for 5–6 minutes, stirring occasionally, until the chicken starts to brown on all sides.
- Season the Soup:
- Sprinkle in salt, cumin, chili powder, coriander, oregano (or bay leaves), and chipotle or cayenne pepper. Stir well to coat the chicken with spices and cook for 1 minute to bring out the flavor.
- Build the Broth:
- Add the diced tomato, green chilies (if using), chicken broth, and water. Stir and bring to a rolling boil over high heat.
- Cook the Noodles:
- Once the soup is boiling, add the linguine or noodles. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally, until the noodles are tender and the chicken is cooked through. (Avoid adding extra pasta—it will expand as it cooks.)
- Finish with Lime:
- Squeeze fresh lime juice into the soup and taste. Add more salt or lime juice if needed to balance the flavors.
- Serve and Garnish:
- Ladle the soup into bowls and top with avocado slices, fresh cilantro, scallions, and a small dollop of sour cream if desired. Serve with lime wedges on the side.