Warm up with a Mexican-inspired pasta soup full of rich flavors. It makes a tasty lunch or appetizer!

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Divide soup between 4 bowls. Sprinkle with remaining cilantro and queso fresco. Serve with lime wedges.

Makes 4 servings.

An exclusive PastaFits.org recipe.

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