Mexican Chicken Noodle Soup
- 2 large ripe tomatoes, skinned and seeded
- 1 small onion, roughly chopped
- 2 canned chipotle chiles en adobo or 2 dried chipotle chiles, soaked
- 2 garlic cloves
- 3 tbsp vegetable oil
- 2 boneless and skinless chicken breasts, cut into bite-sized pieces
- 3 3/4 cups chicken stock
- 8 oz (225g) Mexican fideos or angel hair pasta
- 1/4 cup sour cream
- 1 avocado, peeled, pitted, and cubed
- Puree the tomatoes, onion, chiles, and garlic in a blender.
- Heat 2 tbsp of the oil in a large saucepan over medium-high heat.
- Add the chicken and stir-fry for 23 minutes, or until just cooked.
- Using a slotted spoon, transfer to a plate.
- Add the remaining 1 tbsp oil to the pan and heat.
- Reduce the heat to medium-low.
- Add the noodles and cook, turning once, about 2 minutes, until golden.
- Add the tomato puree and stir until the noodles are coated.
- Stir in the stock and return the chicken to the saucepan.
- Return the heat to high and cook until the noodles are tender.
- Ladle the soup into bowls and top each serving with a dollop of sour cream and some avocado cubes.
- Serve hot.
- Variation:
- Chinese Chicken Noodle Soup: Soak 6 dried Chinese mushrooms in 1 1/4 cup boiling water for 30 minutes.
- Strain the soaking water into a large saucepan and add 2 1/2 cups chicken stock.
- Slice the mushrooms and cut 2 boneless, skinless chicken breasts into thin strips.
- Break up 6oz (175g) rice vermicelli into short lengths, stir into the stock, and bring to a simmer.
- Cook for 2 minutes, then add the mushrooms, chicken, and 3/4 cup fresh or thawed frozen corn.
- Simmer until the noodles are tender, about 2 minutes more.
- Spoon into bowls and serve at once.
tomatoes, onion, chiles, garlic, vegetable oil, chicken breasts, chicken stock, fideos, sour cream, avocado
Taken from www.cookstr.com/recipes/mexican-chicken-noodle-soup (may not work)