Spicy Mexican Chicken Noodle Soup -Gluten Free from HeatherChristo.com

 

I cannot even handle how long my Tuesday has been: mid-day I drove my kids down to Portland for an audition (they are getting really serious about their thespian status- especially Coco who keeps telling me that at 6 years old “acting is my life moooooom.” So, 3 hours down- audition, and then turn around and 3.5 hours back (traffic). My rear end and my right knee are killing me and my voice was hoarse from trying to sing a long to songs so that I wouldn’t totally fall asleep at the wheel. So 9pm we rolled up to the house and we were all starving. Like STARVING.    Spicy Mexican Chicken Noodle Soup -Gluten Free from HeatherChristo.com

I got so happy because there was a pot of this in the fridge that I could heat right up. It was so good that here I am an hour later and I dug the recipe and photo’s out and am posting it tomorrow- because- just yum.

It’s so good and comforting as chicken noodle soup should be, but with an awesome kick of spices, cilantro and avocado. Perfect for easy lunches, dinner or late night snacks!

Spicy Mexican Chicken Noodle Soup -Gluten Free from HeatherChristo.com

Mexican Chicken Noodle Soup- Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 clove garlic, minced
  • 6 cups chopped fresh tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 4 cups chicken broth
  • 1 ½ cups celery, diced
  • 4 large carrots, peeled and diced
  • 1 ear of corn cut off the cob
  • 2 teaspoons dried oregano
  • 3 cups cooked shredded chicken breast
  • 8 ounces spaghetti noodles (I used gluten free pasta)
  • Garnish: chopped avocado, cherry tomatoes, fresh cilantro and lime wedges
Instructions
  1. In a large pot, over medium heat add 2 tablespoons of olive oil, the onion and the garlic. Saute until soft and golden, 5-7 minutes. Add the fresh tomatoes and cook, stirring in for 2-3 minutes. Add the dry spices and mix in and then the broth. Bring the soup to a boil and then place a lid on the pot and turn to lowest heat, simmering for 15 minutes.
  2. In the jar of a blender (in batches) or with an immersion blender, puree the soup base until smooth. Add the diced celery, carrots and the corn. Add the oregano and chicken breast and stir to combine. Place the lid back on the pot and simmer for another 15 minutes. Meanwhile, bring a medium pot of water to a boil and cook the pasta to al dente. When the pasta is cooked, rinse well with cold water and then add to the soup. Season well with kosher salt and garnish with chopped avocado, cherry tomatoes and fresh cilantro- serve with a lime wedge.

 

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Categorized: Poultry, Recipe Index, Soup
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Spicy Mexican Chicken Noodle Soup -Gluten Free from HeatherChristo.com

 

I cannot even handle how long my Tuesday has been: mid-day I drove my kids down to Portland for an audition (they are getting really serious about their thespian status- especially Coco who keeps telling me that at 6 years old “acting is my life moooooom.” So, 3 hours down- audition, and then turn around and 3.5 hours back (traffic). My rear end and my right knee are killing me and my voice was hoarse from trying to sing a long to songs so that I wouldn’t totally fall asleep at the wheel. So 9pm we rolled up to the house and we were all starving. Like STARVING.    Spicy Mexican Chicken Noodle Soup -Gluten Free from HeatherChristo.com

I got so happy because there was a pot of this in the fridge that I could heat right up. It was so good that here I am an hour later and I dug the recipe and photo’s out and am posting it tomorrow- because- just yum.

It’s so good and comforting as chicken noodle soup should be, but with an awesome kick of spices, cilantro and avocado. Perfect for easy lunches, dinner or late night snacks!

Spicy Mexican Chicken Noodle Soup -Gluten Free from HeatherChristo.com

Mexican Chicken Noodle Soup- Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 tablespoons olive oil
  • 1 yellow onion, finely diced
  • 1 clove garlic, minced
  • 6 cups chopped fresh tomatoes
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 4 cups chicken broth
  • 1 ½ cups celery, diced
  • 4 large carrots, peeled and diced
  • 1 ear of corn cut off the cob
  • 2 teaspoons dried oregano
  • 3 cups cooked shredded chicken breast
  • 8 ounces spaghetti noodles (I used gluten free pasta)
  • Garnish: chopped avocado, cherry tomatoes, fresh cilantro and lime wedges
Instructions
  1. In a large pot, over medium heat add 2 tablespoons of olive oil, the onion and the garlic. Saute until soft and golden, 5-7 minutes. Add the fresh tomatoes and cook, stirring in for 2-3 minutes. Add the dry spices and mix in and then the broth. Bring the soup to a boil and then place a lid on the pot and turn to lowest heat, simmering for 15 minutes.
  2. In the jar of a blender (in batches) or with an immersion blender, puree the soup base until smooth. Add the diced celery, carrots and the corn. Add the oregano and chicken breast and stir to combine. Place the lid back on the pot and simmer for another 15 minutes. Meanwhile, bring a medium pot of water to a boil and cook the pasta to al dente. When the pasta is cooked, rinse well with cold water and then add to the soup. Season well with kosher salt and garnish with chopped avocado, cherry tomatoes and fresh cilantro- serve with a lime wedge.

 

Recipe by Heather Christo (http://heatherchristo.com)