I am not sure if Mexicans eat linguini in their soup but I did try out this soup and it was really hearty and tasty. Will definitely make it again. I made a few small changes to the original recipe from Feasting at home blog. It has some great recipes there.
2 Tb oil
1 onion diced fine
2 cans chickpeas or 500gm chicken breast
1 tsp salt
2 tsp cummin powder
2 tsp chilli powder
2 tsp coriander powder
2 tsp chipotle sauce from the jar and a chipotle chilli chopped
1 Tb tomato paste
3 Tb jalapeño chilli slices from a jar
4 cups each stock
4 cups water
100 Gm linguini
For garnish: avocado, spring onions, coriander leaves, corn chips
Fry the onion and garlic for a few minutes. If using chicken, brown chicken for five minutes then add all the spices. If using the chickpeas add it now drained and rinsed. I used one can of chickpeas and one can of black Mexican beans.
Add the tomato paste, chillies, stock and water. Bring to boil then add the pasta and cook till pasta is done. Season with salt and lemon juice.
Serve hot with all or any one garnish.
Recipe source: feastingathome.com