Noodles with Chipotle and Chicken
Noodle soup is a tradition in my family, what started as a trial ended up being the house specialty.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1/2 packages fideo pasta, No. 2 La Moderna
- 3 tablespoons corn oil
- 2 tomatillos, medium, raw, washed, and seedless
- 2 chipotle chiles, medium seedless
- 1 potato, medium diced
- 1 boneless chicken breast, raw and diced
- 1 clove garlic, large, peeled
- 2 cubes chicken bullion
- fresh cilantro, washed and chopped to taste
- 100 grams onion, chopped
- 1.5 liters water
- avocados, for garnish in cubes or slices
Preparation
15 mins
15 mins
Low
- Remove the seeds from the tomatoes and chipotle peppers. Wash and dice the potato, cilantro, and chicken.
- Blend the tomatoes with the chipotle peppers, a splash of water, and the garlic clove. If necessary, strain.
- Heat the oil and fry the onion and the noodles until slightly golden.
- Add what you blended, the water, and the chicken broth cubes until completely dissolved and has a deep red color.
- Add the chicken and diced potatoes, cover the pot, and heat for 15 minutes on high or until the potato is soft; add the cilantro and boil for 2 more minutes.
- Remove from heat, serve, and garnish with avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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