This Mexican Chicken Noodle Soup recipe is made with tender chicken and veggies, a flavorful tomato-chili broth, and Mexican-style fideos (noodles).
- 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
- 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.
- 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.
- 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.
- Season the soup: Stir in the lime juice. Taste the soup, and season with salt and pepper as needed.
- Serve: Serve warm, topped with your desired garnishes.