Mexican Noodle Soup
This Mexican Noodle Soup recipe is bursting with flavorful Mexican spices we all love, and couldn't be easier! Make it with chickpeas for a delicious vegan version. This quick, healthy, one-pot meal is on the table in under 30 minutes, perfect for a weeknight dinner. Customize with your favorite toppings like avocado, cilantro, and a squeeze of fresh lime.
Instructions
- 1
In a large heavy bottom pot or dutch oven, sauté the olive oil (1.5 tbsp) over medium-high heat for minutes (2).
- 2
Add the can chickpeas (14 ounce) and cloves (4 garlic). Sauté for [5-6 minutes] until lightly browned, stirring often.
- 3
Stir in salt (1 tsp), cumin (2 tsp), chili powder (2 tsp), coriander (2 tsp), and dried mexican oregano (2 tsp). Cook for minute (1). Add the tomato (1 diced), can diced green chilies (1 small) (optional), vegetable stock (4 cup) and water (4 cup). Bring to a rolling boil over high heat.
- 4
Once boiling, add the dry linguini noodles (5 ounce). Bring to a boil, then reduce heat to medium-low and simmer for minutes (10) until pasta is cooked and chickpeas are tender.
- 5
Squeeze in the juice of lime (1). Taste and adjust [salt] and [lime] as needed.
- 6
Serve hot in bowls, topped with [avocado slices], [fresh cilantro], [scallions], a wedge of [lime], and a dollop of [vegan sour cream] or [vegan feta crumbles] (optional). Add [hot sauce] for extra spice.
Nutrition Facts
Per portion