Mexican Chickpea Noodle Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups reduced sodium chicken | |
| 1 (15 oz.) can chick peas (garbanzo beans) No added salt variety. | Drained and rinsed. |
| 2 tablespoons cup olive oil | |
| 2 tablespoons cup all-purpose flour | |
| 1 teaspoon minced garlic | |
| 1 teaspoon ground cumin | |
| 1 cup frozen sweet white corn | |
| 1 tablespoon dried cilantro | |
| 1 teaspoon chili powder | |
| 2 cups chunky salsa | |
| ¼ pound spaghetti noodles or linguini. | |
| 1/2 cup Shredded Monterey Jack Cheese | |
| ¼ cup green onion | Washed, trimmed and sliced. |
| 2 tablespoons lime juice | |
| ¼ cup light sour cream (optional) | |
| Avocado slices (optional) | |
| 2 tablespoons fresh cilantro | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, heat oil. Add the garlic, cumin and flour. Mix well. | |
| 2 | Add the broth, corn, chickpeas, onion, chili powder, and salsa. Reduce heat to low and simmer for 20-30 minutes. Just before serving, add noodles and cook until tender. About 8-10 minutes. Stir in lime juice. | Cook until internal temperature reaches 165°F. |
| 3 | To serve, scoop into bowl and top with avocado, cilantro cheese, and green onion. Top with sour cream |
Posted in Soup Recipes
