Mexican Noodle-less Soup

This Mexican Noodle-less Soup is a flavor packed vegetarian soup that finishes with a little kick of heat!  Make this recipe yours by adding in shredded chicken or egg noodles!  The base is the perfect starting point to build off of.  There is nothing like a Sunday afternoon with a pot of soup simmering on the stove.  It is great for lunches too! 

Prep your veggies and in a soup pot preheated over medium high heat add a Tbsp of olive oil.

Add the onions, carrots and celery and reduce the heat to medium.  Saute the veggies for 5 or so minutes until they soften.

Add in the stock, salsa, cumin, chili and oregano and bring to a boil.  Then reduce the heat to low and simmer for about 10-15 minutes.


Serve with optional avocado, cilantro and lime wedges.

Mexican Noodle-less Soup

  • Yield: 2-4 servings
  • Prep Time: 15 min
  • Cook Time: 20 min

Ingredients

  • 1 Tbsp olive oil
  • 1/2 yellow onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 14 oz of salsa (watch the ingredients if you're making this paleo or whole30)
  • 8 cups of chicken stock
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste

Instructions

  1. Prep your veggies and in a soup pot preheated over medium high heat add a Tbsp of olive oil. Add the onions, carrots and celery and reduce the heat to medium. Saute the veggies for 5 or so minutes until they soften.

  2. Add in the salsa, cumin, chili and oregano and bring to a boil. Then reduce the heat to low and simmer for about 10-15 minutes.

Notes

Serve with optional avocado, cilantro and lime wedges. Make this recipe yours by adding in shredded chicken or egg noodles!

2 Comments

    1. Hi Ingie –
      Put the stock in right after the veggies are soft. With the salsa and spices. I have made the updates to the post. Thank you 🙂

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