Mexican Chicken Noodle Soup

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This Mexican Chicken Noodle Soup recipe is made with tender chicken and veggies, a flavorful tomato-chili broth, and Mexican-style fideos (noodles).

Mexican Chicken Noodle Soup

I have a fun new soup recipe for you today!

Say hello to my new favorite Mexican chicken noodle soup! ♡

This recipe is a delicious cross between two of my childhood faves — traditional chicken noodle soup and sopa de fideo (Mexican noodle soup).  It’s made with a zesty Mexican tomato-chile broth, which is brightened up with a twist of lime just before serving, and can be made however mild or spicy you prefer.  Then from traditional chicken noodle soup, we add in chunks of tender chicken and a hearty helping of veggies.  And finally, for the noodles, we turn to a staple that you could find in just about any kitchen in Mexico or the States — fideos!  You can either use Mexican-style fideos (Spanish for “noodles”), which are cute little short-cut spaghetti noodles, typically found in the Mexican section of the grocery store.  Or, if you happen to have a box of spaghetti already on hand, you can just take a handful and break it up into small pieces yourself — up to you.

However you make it, the best news here is that this simple soup comes together in less than 30 minutes, and tastes so wonderfully light and cozy and delicious.  So grab those fideos, and let’s make some chicken noodle soup!  ¡Nos vamos!

Mexican Fideos (Noodles)

Mexican Chicken Noodle Soup Ingredients:

To make this Mexican chicken noodle soup recipe, you will need the following ingredients:

  • Olive oil: Or whichever type of oil you prefer to sauté the veggies.
  • Veggies: I used a simple mix of onion, carrots, garlic and corn (frozen or canned) for this recipe.  But feel free to add in any other Mexican soup-friendly veggies or greens that you have on hand.
  • Diced tomatoes: I love using fire-roasted diced tomatoes for that extra bit of smoky roasted flavor.  But regular diced tomatoes will work great too.
  • Chiles: I added both a can of diced green chiles (which are quite mild) and a fresh diced jalapeño pepper for extra flavor and subtle heat.  But feel free to omit the jalapeño if you would like a milder soup.
  • Chicken stock: Or veggie stock, whichever you have on hand or prefer.
  • Cooked chicken: Either diced or shredded, up to you.  (I used two small leftover baked chicken breasts, but a rotisserie chicken would be an easy shortcut.)
  • Seasonings: A simple mixture of chili powder, ground cumin, dried oregano, salt and pepper, to season the broth.
  • Noodles: I used Mexican-style fideos, which you can usually find in the Mexican section at the grocery store.  If not though, no worries at all, just break up some spaghetti or linguine noodles into small pieces.
  • Limes: We will add the juice of one lime to the soup, but I also highly recommend serving the soup with extra lime wedges if people would like a little more citrus.
  • Optional garnishes: I definitely recommend adding on some chopped fresh cilantro.  But in addition to that, some diced avocado, lime wedges, jalapeño slices, chopped red onion, and/or cotija cheese would also be delicious toppings!

Mexican Chicken Noodle Soup with Fideos

How To Make This Soup:

To make this Mexican chicken noodle soup, simply…

  1. Sauté the veggies: Heat oil in a large stockpot over medium-high heat.  Add onion, carrots and jalapeño and sauté for 7 minutes, stirring occasionally, until softened.  Add garlic and sauté for 2 additional minutes, stirring occasionally.
  2. Add the broth ingredients:  Add the chicken stock, cooked chicken, corn, diced tomatoes, green chiles, chili powder, cumin and oregano, and stir to combine.  Continue cooking until the broth reaches a simmer.
  3. Add the noodles: Reduce heat to medium-low, to maintain the simmer.  Stir in the fideos (or broken-up spaghetti).  Cook for 5 minutes, stirring occasionally, or until the noodles are al dente.
  4. Season the soup: Stir in the lime juice.  Taste the soup, and season with salt and pepper as needed.
  5. Serve: Serve warm, topped with your desired garnishes.

Mexican Chicken Noodle Soup with Limes

Possible Variations:

There are all sorts of fun ways that you are welcome to customize this soup, if you’d like!  For example, feel free to…

  • Toast the noodles: In traditional Mexican sopa de fideo, the noodles are briefly sautéd in oil until they are lightly golden and toasted, before the broth is added.  I skipped that step in this recipe to make things a bit simpler.  But if you would like to toast the noodles, you are totally welcome to do so in a separate skillet.  Just heat 2 tablespoons olive oil over medium-high heat, add the noodles, sauté for 4-6 minutes until lightly golden, then add them immediately to the soup broth.
  • Make it vegetarian/vegan: Feel free to sub in a can of (rinsed and drained) black beans or chickpeas in place of the chicken, and veggie stock in place of the chicken stock, if you would like to make this soup vegetarian/vegan.
  • Make it gluten-free: Just use any brand of gluten-free spaghetti (broken up into small pieces) or rice noodles.
  • Make it spicier: Feel free to include the seeds from the fresh jalapeño pepper to make this soup even spicier.  Or of course, you are always welcome to add in a second jalapeño pepper too.
  • Make it milder: Just omit the jalapeño pepper to make this soup a bit milder.  (The diced green chiles are quite mild on their own.)
  • Make it smokier: Sub a teaspoon of chipotle powder in place of one of the teaspoons of chili powder to give the broth an even more delicious smoky flavor.

Tex-Mex Chicken Noodle Soup Recipe

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Mexican Chicken Noodle Soup

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6-8 servings 1x

Description

This Mexican Chicken Noodle Soup recipe is made with tender chicken and veggies, a flavorful tomato-chili broth, and Mexican-style fideos (noodles).


Scale

Ingredients

  • 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
  • 1/2 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
  • 1/2 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, if desired)
  • optional garnishes: chopped fresh cilantro, diced avocado, lime wedges, jalapeño slices, cotija cheese

Instructions

  1. Sauté the veggies: Heat oil in a large stockpot over medium-high heat.  Add onion, carrots and jalapeño and sauté for 7 minutes, stirring occasionally, until softened.  Add garlic and sauté for 2 additional minutes, stirring occasionally.
  2. Add the broth ingredients:  Add the chicken stock, cooked chicken, corn, diced tomatoes, green chiles, chili powder, cumin and oregano, and stir to combine.  Continue cooking until the broth reaches a simmer.
  3. Add the noodles: Reduce heat to medium-low, to maintain the simmer.  Stir in the fideos (or broken-up spaghetti).  Cook for 5 minutes, stirring occasionally, or until the noodles are al dente.
  4. Season the soup: Stir in the lime juice.  Taste the soup, and season with salt and pepper as needed.
  5. Serve: Serve warm, topped with your desired garnishes.


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11 comments on “Mexican Chicken Noodle Soup”

  1. This looks amazing! I need to try this asap!

    Paige
    http://thehappyflammily.com

  2. Definitely want to make this! A few questions:

    Do you think Mexican oregano would work well in this, rather than regular oregano?

    If we do want to toast the noodles first-do we cook the noodles first, then toast them? Or toast them before cooking?

    Did you seed the jalapeños?

    Thanks!

    And,

    • Sure, Mexican oregano would be even better. And you are totally welcome to toast the noodles in a separate skillet. Just heat 2 tablespoons olive oil over medium-high heat, add the noodles, sauté for 4-6 minutes until lightly golden, then add them immediately them to the soup broth. Enjoy!

  3. Do you think this would work in a crockpot during the day and then add the noodles to cook before serving?

  4. Hi – this looks great! Do you think it would work in the crockpot with raw chicken and add the noodles at the end to cook before serving? Thanks!!

  5. Looks yummy!

  6. What kind or brand chicken stock do you use?

  7. The lime really adds to the flavour.

  8. Wonderfully Tasty and Different. I did use regular spaghetti noodles and I did toast them. Also, I had some chopped celery that I tossed in with onions and garlic. I had white hominy on hand, so I added it along with the regular corn. It was very similar to a quick Pozole!

  9. Thank you for sharing this recipe. I look forward to making it. I do plan on adding cilantro since I think it will make for a tasty addition. Also, when cooking noodles, (Fideo) for a Mexican dish, always brown the fiedo in oil before putting in soup. It keeps the fiedo from turning mushy. Thank you again!

  10. I followed the recipe using two 10 oz. cans of chicken and their juice, but doubled the corn (used frozen). Had to simmer it 20 minutes before adding the noodles to get the carrots soft enough. Subbed in the optional 1/2 tsp chipotle powder and reduced the chili powder by that much. Used 2 Tbsp bottled lime juice for the lime. Did not add the optional toppings. We loved it! Wouldn’t change a thing for next time. Thanks for the recipe!