I think that “Mexi-Monday” will have to become make-ahead Monday. Now that Ramadan has ended, life has picked up in our host country. We are able to get out more, meet new friends and enjoy our surroundings. We’ve been getting home late after a day of play dates, coffees with friends, and ballet and music lessons. Fortunately, this meal can be thrown together in minutes with a little preparation.
I first made this soup for my husband some time ago when he was sick. He needed soup, but doesn’t fancy chicken noodle so much, so I tried to make a version that even he couldn’t resist. This has become one of the meals that he looks forward to me making. It was nice for all of us to come home from a busy day to a comforting, homemade soup.
Mexican Chicken Noodle Soup
2 cups shredded chicken (you can use a rotisserie chicken from the grocery store, or shred up leftovers)
5 cups chicken stock
1 tablespoon olive oil
1 large onion, diced
1/4 cup jalapeno, diced (remove the seeds if you don’t want it too spicy)
2 cloves garlic
1 can fire roasted tomatoes
4 tablespoons cumin
1 chipotle chili, finely diced
2 cups dried egg noodles
Cilantro for garnish
Lime for garnish
In a heavy bottomed pot, sauté the onion and jalapeno in the olive oil over medium-high heat. When soft, add the garlic, chipotle, and cumin and sauté for another 2-3 minutes. Add chicken and tomatoes and stir in stock. Simmer 20 minutes, or until liquid reduces slightly
While soup simmers, prepare noodles. Add noodles to salted, boiling water. Cook until just shy of al-dente.
Ladle soup in bowls. Add noodles and top with cilantro and a squeeze of lime juice.