Name: Tex-Mex Chicken Noodle Soup
Yield: 1
Ingredients: 1 tbsp. extra-virgin olive oil -; 1 large onion, diced -; 2 cloves garlic, minced -; 1 medium carrot, sliced into half moons -; 1 15-oz can corn -; 1 tbsp. dried oregano -; 1 tbsp. ground cumin -; 1 tbsp. chili powder -; Kosher salt -; 1 15-oz can diced tomatoes -; 1 jalapeño, chopped -; 6 c. low-sodium chicken broth -; 12 oz. fusilli or pasta of choice -; 2 c. Shredded chicken -; Juice of 1 lime -; Avocado, cotija, cilantro, and hot sauce for topping -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Tex-Mex Chicken Noodle Soup

1. 1 tbsp. extra-virgin olive oil -

2. 1 large onion, diced -

3. 2 cloves garlic, minced -

4. 1 medium carrot, sliced into half moons -

5. 1 15-oz can corn -

6. 1 tbsp. dried oregano -

7. 1 tbsp. ground cumin -

8. 1 tbsp. chili powder -

9. Kosher salt -

10. 1 15-oz can diced tomatoes -

11. 1 jalapeño, chopped -

12. 6 c. low-sodium chicken broth -

13. 12 oz. fusilli or pasta of choice -

14. 2 c. Shredded chicken -

15. Juice of 1 lime -

16. Avocado, cotija, cilantro, and hot sauce for topping -

How to cook deliciously - Tex-Mex Chicken Noodle Soup

1. Stage

In a large pot over medium heat, heat oil. Add onion and cook until soft, then add garlic, carrot, and corn and stir until combined. Add oregano, cumin, and chili powder and season with salt. Add diced tomatoes, jalapeño, and chicken broth and bring to a simmer.

2. Stage

When simmering, add pasta and let cook until al dente.

3. Stage

Add chicken and squeeze with lime juice.

4. Stage

Serve in bowls topped with avocado, cotija, cilantro, and hot sauce.