30 minutes 279 calories 3 servings
Ingredients
1T Olive oil
1C Onion, diced
1/2T Garlic, minced
1T Tomato paste
1/2t Dried oregano
3C Chicken broth
8oz Canned crushed tomatoes
1/2C Frozen corn
2oz Fideos pasta
1-1/2T Minced chipotles in adobo sauce
1-1/2C Chopped, cooked, chicken or turkey
1/4C Fresh cilantro, chipped
1/2T Fresh lime juice
Salt and black pepper to taste
Crumbled queso fresco
Process
Heat oil in a pot over medium heat
Add onion and garlic
Sweat until onion softens, about 4 – 5 minutes
Stir in tomato paste and oregano
Cook for 2 minutes
Stir in the broth, crushed tomatoes, corn, pasta, and chipotles
Bring to a boil over medium-high heat
Reduce the heat to medium and simmer until the pasta is al dente, 6 minutes
Stir in the turkey, cilantro, and lime juice
Season the soup with salt and pepper
Serve with queso fresco and avocado
