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!
Serves:
Ingredients
- 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
Instructions
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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.
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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.
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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.
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Stir in the lime juice. Taste the soup, and season with salt and pepper as needed.
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Serve warm, topped with desired garnishes, and enjoy!
Nutrition
- 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
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