Rich Mexican Pasta Soup
Warm up with a Mexican-inspired pasta soup full of rich flavors. It makes a tasty lunch or appetizer!
Rich Mexican Pasta Soup
Total Time 45 minutes
Servings 4 Servings
Ingredients
- 4 each/1 lb. plum tomatoes halved
- 1 Tbsp. + 1 tsp./~½ oz. vegetable oil divided
- 1 oz. spaghetti broken into 2” pieces
- 1 ½ cups/6 oz. onion roughly chopped
- 2 Tbsp./1 oz. garlic finely chopped
- ½ tsp. dried oregano
- ⅛ tsp. ground cumin
- 4 cups/32 oz. low-sodium chicken stock preferably roasted chicken stock
- 1 cup/1 oz. cilantro roughly chopped, divided
- 8 oz. chicken breast
- 4 tsp. queso fresco crumbled
- Lime wedges for serving
Instructions
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Preheat oven to 400ºF. Place tomatoes on a lightly oiled baking sheet. Sprinkle with salt and pepper and drizzle with 1 tsp. oil. Roast for about 30 minutes or until concentrated and beginning to caramelize. When cool enough to handle, roughly chop the tomatoes.
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While the tomatoes are roasting, heat a large soup pot over medium high heat. Add the remaining 1 Tbsp. oil and the spaghetti. Cook until the spaghetti starts to brown (about 1 minute). Add the onion, garlic, oregano and cumin. Cook until the onion is softened (about 5 minutes). Add the stock and ¾ cup of the cilantro. Bring to a simmer and add the chicken breast. Poach the chicken until cooked through (about 10 minutes). Remove the chicken.
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When cool enough to handle, shred the chicken or cut into cubes. Return it to the pot. Add the tomatoes and continue to cook for a few minutes for the flavors to meld.
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Divide soup between 4 bowls. Sprinkle with remaining cilantro and queso fresco. Serve with lime wedges.
Recipe Notes
An exclusive SharethePasta.org recipe.
