Print

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.