Mexican Chicken Noodle Soup

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  2 Carrots(122g)
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  1 JalapeñO Pepper(14g)
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  5 Garlic(15g)
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  6 cup Low Sodium Chicken Broth
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  2 cup Chicken Breast, Grilled
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  0.5 cup Corn, Sweet, Frozen
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  30 oz Canned Diced Tomatoes
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  4 oz Green Chiles, Canned, Diced
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  2 tsp Chili powder
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  1 tsp Cumin, Ground
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  0.5 tsp Oregano, Dried
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  fine sea salt and freshly-cracked black pepper
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  4 oz Pasta, Fideos, Dry
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  1 Lime Juice, Fresh(30g)

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat for 1 minute until shimmering. Add the onion, carrots, and jalapeño; sauté for 7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
2. 2Add the garlic and sauté for 2 minutes over medium-high heat, stirring occasionally, until fragrant.
3. 3Pour in the chicken broth and add the cooked chicken, corn, diced tomatoes, green chiles, chili powder, ground cumin, and oregano. Stir to combine and bring to a simmer over medium-high heat, about 3–5 minutes, until steam rises consistently from the surface.
4. 4Reduce heat to medium-low to maintain a gentle simmer. Stir in the fideos and cook for 5–7 minutes, stirring occasionally, until the noodles are tender and al dente with no hard centers.
5. 5Remove from heat and stir in the lime juice. Taste and season with salt and pepper as needed.
6. 6Divide evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.