Mexican Noodle Soup

Are you ready for some football?? Or maybe just some good commercials?

The Super Bowl is Sunday and as such I have adopted a theme this week on Sew You Think You Can Cook. Soups!

Get it? Super Bowl….SOUP-er bowl… I just couldn’t help it.

I wanted to do this week of soups last year but lack of preparation meant I didn’t have five soups to share. So I did a week of popcorn instead. Honestly, that was probably more fun. But that’s because I’m a junk food junkie and popcorn is my kryptonite. This year, now that we live in Ohio, where it’s actually cold and grey, like all the time, soup makes sense. We’ve enjoyed this collection of soups I’m about to share over the past couple of months.

To kick off the week is a Mexican Monday applicable soup. But wait, it’s not Monday! Yesterday was my Secret Recipe Club reveal day (I will be sharing a soup from Susan’s blog on Friday too!). So let’s just pretend. But don’t pretend too hard, unless you really like Mondays.

I have a funny story to share about this Mexican Noodle Soup. I decided to make this soup during the day, so as to take advantage of some natural lighting. The beauty with soups is that they can be made in advance and instead of tasting like leftovers, they taste better! That was my thought at least. I left the soup on the stove covered over a low heat for a couple of hours, waiting for Stuart to get back from the gym. By the time he finally got home we had a pot of overcooked noodles in a chipotle sauce. These overcooked noodles were delicious! The chipotle tomato soup-turned-sauce was full of zip. A dollop of sour cream helps to mellow the spice from the chipotle. I think we will make this soup again and eat it as a soup, but if you’re wanting a Mexican pasta sauce, simply reduce it – a lot – and serve over properly cooked pasta.

Mexican Noodle Soup

Ingredients:

  • 2 large tomatoes, peeled and seeded
  • 1 onion, chopped
  • 1 – 2 chipotles in adobo, seeded (amount depends on your heat preference)
  • 3 tbsp olive oil, divided use
  • 2 boneless, skinless chicken breast, cut into cubes
  • 3 3/4 C chicken stock
  • 8 oz angel hair pasta
  • sour cream, for serving (optional)
  • avocado, for serving (optional)

Steps:

  1. Put tomatoes, onion, and chipotles in a blender. Puree until smooth. (I suggest starting with one chipotle pepper and tasting the puree before adding the second.)
  2. Heat 2 tbsp olive oil in a large pot over medium-high heat. Cook the chicken 3 minutes, or until cooked through. Remove and set aside.
  3. Add remaining tablespoon of olive oil. Reduce the heat to medium-low. Toast the noodles until lightly golden.
  4. Add in the tomato puree, chicken stock, and cooked chicken. Return heat to medium-high and cook 10 minutes or until pasta is al dente.
  5. Serve with sour cream and avocado.

*This recipe is adapted from The Illustrated Kitchen Bible*

Mexican Noodle Soup | Sew You Think You Can Cook

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