Mexican Chicken (or chickpea) Noodle soup

Author: Sylvia Fountaine | Feasting at Home Blog
Serves: 4-6

Flavorful, EASY Mexican Chicken Noodle Soup with cilantro, avocado and lime- a one pot meal, in under 30 minutes. Vegan option, sub chickpeas for the chicken!

Ingredients:

1-2 T oil
1 onion – diced
4 garlic cloves – rough chopped
1 – 1¼ lbs chicken breast diced into cubes (or two cans chickpeas, drained)
1 tsp salt
2 tsp cumin
2 tsp chili power
1 tsp coriander
1 tsp dried Mexican oregano (or a couple bayleaves)
⅛ – ¼ tsp 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

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