Name: Mexican Chicken Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 servings
Ingredients: 1 tablespoon olive oil; 1 small white onion, peeled and diced; 2 medium carrots, diced; 1 jalapeño pepper, cored and diced (optional); 5 cloves garlic, minced; 6 cups chicken stock; 2 cups diced or shredded cooked chicken; 1/2 cup whole-kernel corn (frozen or canned); 2 (15-ounce) cans fire-roasted diced tomatoes; 1 (4-ounce) can diced green chiles; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; fine sea salt and freshly-cracked black pepper; 1 cup (4 ounces) uncooked fideos (or broken-up spaghetti noodles); juice of 1 lime (plus extra lime wedges for serving, if desired); optional garnishes: chopped fresh cilantro, diced avocado, lime wedges, jalapeño slices, cotija cheese