THE BEST Mexican Sopa de Coditos |CHICKEN NOODLE soup | Villa Cocina

elbow macaroni

🥗Healthier: whole wheat pasta

💰Cheaper: any small pasta

Whole wheat adds fiber, while any small pasta can be more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while water with seasoning is budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese can be cheaper.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper is milder and lower in calories, while banana pepper is often less expensive.

Season chicken with kosher salt and black pepper.

Heat olive oil in a large pot over medium to medium-high heat.

Brown chicken on both sides until golden.

Remove chicken and pour in 8 cups of water with remaining chicken.

Add garlic, onion, mint, thyme, and cilantro to the pot; bring to a boil.

Lower heat and cover, cooking chicken for 20-25 minutes until fully cooked.

Blend diced tomatoes, red bell pepper, onion, black peppercorns, cumin, oregano, tomato paste, garlic, and 2 cups of water until smooth.

Dice zucchini, carrots, chayote, and potato into small pieces.

Saute chickpea pasta in olive oil until golden brown; remove from pot.

Cook carrots in the same pot for 3 minutes, then add potato and chayote for 2 minutes.

Pour in the blended sauce and strain chicken broth into the pot; bring to a boil.

Lower heat and cover, cooking for 10 minutes until veggies are three-quarters cooked.

Add zucchini and pasta, cooking for 5 minutes until pasta is almost done.

Add chicken back to the pot, cover, and cook for an additional 3 minutes.

Season with salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens