MEXICAN CHICKEN NOODLE SOUP Recipe

Ingredients
  • 2 ripe tomatoes, skinned and seeded (large)
  • 2 canned chipotle chilesen adobo or 2 dried chipotle chiles, soaked
  • 3 teaspoons vegetable oil
  • 3 3/4 cups chicken stock
  • 1/4 cup sour cream
  • 1 onion, roughly chopped (small)
  • 2 cloves garlic
  • 2 boneless and skinless chicken breasts, cut into bite sized pieces
  • 8 ounces angel hair pasta
  • 1 avocado, peeled, pitted and cubed
Directions
Puree the tomatoes, onions, chiles and garlic in a blender. Heat 2 tsp. of the oil in a large saucepan over medium high heat. Add the chicken and stir fry for 2 to 3 minutes, or until just cooked. Using a slotted spoon, transfer to a plate. Add the remaining 1 teaspoon of oil to the pan and heat. Reduce the heat to medium low. Add the noodles and cook, turning once, about 2 minutes until golden. Add the tomato puree and stir until the noodles are coated. Stir in the stock and return the chicken to the saucepan, return the heat to high and cook until the noodles are tender. Ladle the soup into bowls and top each serving with a dollop of sour cream and some avocado cubes. Serve hot.
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