I LOVE this simple soup because it’s easy, breezy and mmm tasty!  Enjoy the soup with a corn tortilla and a squirt of fresh lime juice!

Mexican Noodle Soup Recipe
Yields: 4 servings

2 garlic cloves
1/4 onion or 1 scallion
1 small bag of noodles or shells
1 tomato
1 jalapeno, cut in half and de-seed
5 cups of water
1 tablespoon of Tomato Knorr Chicken Bouillon
1 avocado
- cut your onion, tomato, and garlic into small dice
- chop your garlic into small pieces and mash them with the back of your knife
- in a medium pot, add about a tablespoon of oil and let the oil warm on medium heat.  Add your noodles and shells and toast them up (make sure to keep an eye on them so they don’t burn)
- once toasted, add the onion, tomato, jalapeno, garlic and let cook for about five minutes
- add the water, Knorr tomato Bouillon
- bring to a boil then lower the heat and let the soup simmer for at least twenty minutes to half hour or until noodles are cooked
- garnish your soup with fresh cut avocado and enjoy!