Scale

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

½ 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

½ 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)

Optional garnishes: chopped fresh cilantro, diced avocado, jalapeño slices, cotija cheese, lime wedges

Sauté the Veggies: Heat olive oil in a large stockpot over medium-high heat. Add onion, carrots, and jalapeño. Sauté for 7 minutes, stirring occasionally, until softened. Add garlic and cook 2 more minutes, stirring often.
Add the Broth Ingredients: Pour in chicken stock, then stir in chicken, corn, fire-roasted tomatoes, diced green chiles, chili powder, cumin, and oregano. Mix everything together and bring to a simmer.
Add the Noodles: Reduce the heat to medium-low. Stir in the fideos or broken spaghetti. Cook for 5 minutes, stirring occasionally, until the noodles are al dente.
Season the Soup: Stir in the fresh lime juice. Taste and adjust with salt and pepper as needed.
Serve: Ladle the soup into bowls and top with your choice of garnishes. Serve warm.