We all love a good soup, especially during the fall and winter. Nothing is better than a big bowl of comforting soup to warm the soul. This Mexican Noodle Soup is warming and delicious. It is chicken noodle soups warmer cousin…lol. It does not skimp on flavor and it is very filling. I will leave some additions to add to this wonderful bowl of soup below the recipe.
Let’s make some soup.
INGREDIENTS:
2 Tbsp. Avocado Oil
9 Oz. Broken spaghetti pieces
8 C. Chicken broth or Vegetable broth
1 1/3 C. Crushed Tomatoes
1 Tsp. Dried Oregano
2 Tsp. Chili Powder
1/2 Tsp. Cumin
1 Tsp. Smoked Paprika
Salt and Pepper
1 Bay Leaf
DIRECTIONS:
- In a soup pot over low heat add the oil, oregano, chili powder, and cumin. Stir and cook for 30 seconds until the spices are fragrant.
- Add the crushed tomatoes, broth, paprika, broken spaghetti, salt, pepper, and bay leaf. Stir and bring to a boil over medium heat. Reduce the heat to low and simmer for 15 to 20 minutes or until the pasta is tender.
- Remove the bay leaf and discard. Adjust the seasoning to taste. Ladle into bowls and serve as desired.
- Toppings: Parsley, Cilantro, Hot Sauce, Jalapenos, Sour Cream, Crispy Tortilla Strips, Avocado, Grated Cheddar Cheese, Cotija Cheese, Mexican Crema, or Pepitas.
- You can use any small variety of pasta for this soup.
Published by The Southern Rustic
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Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us.
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TheSouthernRustic
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