Mexican Soup

 

Mexican Noodle Soup Recipe

1-2 tablespoons olive oil
1 onion- diced cone 3
4 garlic cloves- cone #1
1 can chickpeas, drained
1 teaspoon salt, more to taste
2 teaspoon cumin
2 teaspoon chili powder
2 teaspoon coriander
2 teaspoon dried Mexican oregano (or a couple bay leaves)
1/8 - 1/4 teaspoons chipotle powder or cayenne, or to taste
1 tomato - diced
1 small can diced green chilies
1 red chili sliced thinly
2 cups *soy curls- soaked in hot water  
4 cups veggie broth
4 cups water
4-6 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles- see notes)
Juice of one lime
Garnish with avocado slices, sour cream, fresh cilantro, scallions and lime
Optional: feel free to add chopped veggies ( carrot, celery, bell pepper, etc)
* butler soy curls can be bought online see info
Instructions

1. In a 5 Qt or 7 Qt , sauté onion in 1-2 T olive oil over med-high heat for two minutes.
2. Add soaked soy curls and garlic. Sauté 5-6 minutes until it begins to brown, stirring often.
3. Add salt and spices, oregano and cook 1 more minute. Add tomato, chilies, stock and water and bring medium high heat.
4. Once at a steady simmer, add pasta, resisting the temptation to add more (it will swell). Bring to a boil, turn heat to medium-low heat, and simmer ten minutes or until pasta is done.
5. Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it needs more salt and lime.
6. Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime