Mexican Chicken Noodle Soup Recipe

Mexican Chicken Noodle Soup Recipe

How To Make Mexican Chicken Noodle Soup

This healthy bowl of chicken noodle soup is made with tender chicken, veggies, and fideos (noodles) in a zesty spicy tomato broth. Made in just 30 minutes!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1tbspolive oil
  • 1small white onion,peeled, diced
  • 2medium carrots,diced
  • 1jalapeno pepper,cored, diced, optional
  • 5garlic cloves,minced
  • 6cupschicken stock
  • 2cupschicken,cooked, diced or shredded
  • ½cupwhole-kernel corn,frozen or canned
  • 15ozfire-roasted diced tomatoes,(2 cans)
  • 4ozgreen chiles,(1 can), diced
  • 2tspchili powder
  • 1tspground cumin
  • ½tspdried oregano
  • fine sea salt and freshly-cracked black pepper
  • 1cupfideos,(or broken-up spaghetti noodles), uncooked
  • 1lime juice,plus extra lime wedges for serving, optional

For Optional Garnishes:

  • fresh cilantro,chopped
  • avocado,diced
  • lime wedges
  • jalapeño slices
  • cotija cheese


  1. Heat the oil in a large stockpot over medium-high heat. Sauté the onion, carrots, and jalapeño for about 7 minutes, stirring occasionally, until softened. Add the garlic and sauté for about 2 minutes, stirring occasionally.

  2. 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. Reduce heat to medium-low, to maintain the simmer. Stir in the fideos, then cook for about 5 minutes, stirring occasionally, or until the noodles are al dente.

  4. Stir in the lime juice. Taste the soup, and season with salt and pepper as needed.

  5. Serve warm, topped with desired garnishes, and enjoy!


  • Calories: 327.72kcal
  • Fat: 13.14g
  • Saturated Fat: 3.26g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 6.16g
  • Polyunsaturated Fat: 2.63g
  • Carbohydrates: 34.39g
  • Fiber: 4.10g
  • Sugar: 9.75g
  • Protein: 19.22g
  • Cholesterol: 42.20mg
  • Sodium: 1085.46mg
  • Calcium: 72.07mg
  • Potassium: 775.59mg
  • Iron: 2.55mg
  • Vitamin A: 248.52µg
  • Vitamin C: 68.34mg
Have you tried this Mexican Chicken Noodle Soup recipe? Share your experience and any tweaks you made in the Recipe Sharing forum!

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