Easy Mexican Chicken Noodle Soup

Ingredients

• 1 tablespoonOlive oil
• 0.5 mediumYellow onion, chopped
• 2 clovesGarlic, minced
• 1 teaspoonGround cumin
• 0.5 teaspoonChili powder
• 0.5 teaspoonDried oregano
• 1.3 poundsBoneless, skinless chicken breasts
• 6 cupsLow-sodium chicken broth
• 14.5 ouncesCanned diced tomatoes with green chilies, undrained
• 1 cupSmall pasta (fideos, orzo, or small elbows)
• 0.5 teaspoonSalt
• 0.3 teaspoonBlack pepper
• 0.3 cupFresh cilantro, chopped
• 1 wholeLime, cut into wedges

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 3-5 minutes.

   ⏱ 5 min
2. 2

   Add minced garlic, ground cumin, chili powder, and dried oregano. Sauté for 1 minute until fragrant.

   ⏱ 1 min
3. 3

   Place chicken breasts into the pot. Pour in chicken broth and add the diced tomatoes with green chilies (undrained). Season with salt and pepper.

   ⏱ 2 min
4. 4

   Bring the mixture to a boil, then reduce heat to a simmer. Cook for 15-20 minutes, or until chicken is cooked through and easily shredded.

   ⏱ 20 min
5. 5

   Remove chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.

   ⏱ 3 min
6. 6

   Add the small pasta to the simmering soup. Cook according to package directions, usually 7-10 minutes, until al dente.

   ⏱ 10 min
7. 7

   Stir in fresh cilantro. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve immediately with lime wedges.

   ⏱ 2 min