Tex-mex Chicken & Noodle Soup
PREP TIME 15 MIN. COOK TIME 50 MIN. SERVES 10 TO 12 MAKES 3 QUARTS + 1½ CUPS
¼ cup extra-virgin olive oil
3 cups celery, diced
1 lb. carrots, peeled and diced
2 tsp. ground cumin
1 tsp. salt ½ tsp. black pepper
4 garlic cloves, minced
2 quarts reduced-sodium chicken broth
2 lbs. skinless, boneless chicken thighs, chopped
8 oz. spaghetti, broken into bite-size pieces
2 cups frozen corn
1 cup jarred salsa verde Avocado, sour cream, cilantro to garnish
1. Warm oil over medium. Add celery, carrots, cumin, salt, and pepper. Cook, stirring occasionally, 5 to 7 minutes. Add garlic and cook 1 minute. Add the broth, cover, turn the heat to high, and bring to a boil.
2. Remove lid, reduce heat to low, and stir in the chicken. Cover. Simmer for 20 minutes.
3. Remove lid, raise the heat to medium, and add the spaghetti. Cook 6 to 7 minutes or until pasta is just tender. Do not overcook. Stir in the corn and salsa verde. Season to taste with salt and pepper. Serve topped with desired garnishes.
PER SERVING 312 CALORIES; 25g PROTEIN; 10g FAT (2g SAT. FAT); 31g CARBS; 3g FIBER; 5g SUGAR; 949mg SODIUM