Ingredients
1tbspolive oil
1small white onion,peeled, diced
2medium carrots,diced
1jalapeno pepper,cored, diced, optional
5garlic cloves,minced
6cupschicken stock
2cupschicken,cooked, diced or shredded
½cupwhole-kernel corn,frozen or canned
15ozfire-roasted diced tomatoes,(2 cans)
4ozgreen chiles,(1 can), diced
2tspchili powder
1tspground cumin
½tspdried oregano
fine sea salt and freshly-cracked black pepper
1cupfideos,(or broken-up spaghetti noodles), uncooked
1lime juice,plus extra lime wedges for serving, optional
fresh cilantro,chopped
avocado,diced
lime wedges
jalapeño slices
cotija cheese
Preparation
Heat the oil in a large stockpot over medium-high heat. Sauté the onion, carrots, and jalapeño for about 7 minutes, stirring occasionally, until softened. Add the garlic and sauté for about 2 minutes, stirring occasionally.
Add the chicken stock, cooked chicken, corn, diced tomatoes, green chiles, chili powder, cumin, and oregano, and stir to combine. Continue cooking until the broth reaches a simmer.
Reduce heat to medium-low, to maintain the simmer. Stir in the fideos, then cook for about 5 minutes, stirring occasionally, or until the noodles are al dente.
Stir in the lime juice. Taste the soup, and season with salt and pepper as needed.
Serve warm, topped with desired garnishes, and enjoy!
