Make Ahead

Mexican Chicken Noodle Soup

May 16, 2021
11 Ratings
Photo by James Ransom
Author Notes

Think Chicken Noodle soup with the amazing mexican flavors of tomatoes, lime and a little spice. It's super simple and everyone loves it. —jessie schupack

  • Serves 6
Ingredients
  • 1 tablespoon olive oil
  • 1 white onion chopped
  • 1/2 cup chopped celery
  • 1 cup chopped carrot
  • 6 garlic cloves finely chopped
  • 1 pound skinless chicken breast
  • 6 cups chicken stock
  • 2 14 ounces cans of roasted tomatoes
  • 1 1/2 cups vermicelli noodles / or angel hair pasta broken in small pieces
  • 1 jalapeno pepper (remove seeds) and mince
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt to taste
  • 1 teaspoon freshly ground pepper
  • 1 cup fresh cilantro roughly chopped
  • 2 limes juiced
In This Recipe
Directions
  1. In dutch oven or soup pot, heat oil on medium heat and add onion, celery, carrots until onions are translucent.
  2. Add chopped garlic and jalapeño and stir about one more minute.
  3. Add tomatoes and stock and chicken and bring to boil. Once chicken is cooked, remove from pot, let cool and shred.
  4. Simmer on low heat and put chicken in pot and add noodles, dry spices (salt, pepper, coriander, turmeric and cumin) and juice from two limes.
  5. Keep on low heat or remove from heat when noodles are cooked, about 5 minutes.
  6. Serve with a dash of cilantro leaves and slices of lime.

See what other Food52ers are saying.

  • Bevi
    Bevi
  • Kelsey Parker
    Kelsey Parker
  • PCusack
    PCusack
  • Chelle Yelvington
    Chelle Yelvington
  • BroccoliRob
    BroccoliRob

18 Reviews

Bevi October 5, 2020
This soup is back in our rotation after a summer hiatus. I never add the noodles, so this recipe truly does keep its soup consistency. It freezes very well. We serve with cilantro, sour cream or yogurt, avocado chunks, shredded cheese, chopped scallions, and tortilla chips - or any combo of the above.
 
Kelsey P. November 3, 2019
This soup is spectacular. As others have said, it’s almost a stew once you add noodles or rice. I doubled the cans of tomatoes and added a bag of frozen spinach, then served it over brown rice. Our neighbor’s nine-year-old asked for the recipe, it’s that good.
 
Estoy L. February 9, 2019
This is a well balanced soup, spicy but not overwhelming. I added a roasted poblano pepper, but otherwise stuck to the script. I was careful to measure out the 1.5 cups of broken pasta and found the "soup" to be more like a pasta stew. That's not necessarily a bad thing, but if you are looking for soup then you might consider fewer noodles or (better) using a handful of tubular pasta, such as penne. d
 
Linda D. November 20, 2018
Thank you so much for sharing this delicious soup, Jessica. I sauteed the onion first and when it got good and brown, I mixed in the celery and carrots. I ended up finishing the soup in a crock pot because that is the largest pot I have.
 
Cora December 19, 2017
Delicious on a cold wet. Easy too. A great basic to be creative with. :) Thanks.
 
lois November 13, 2017
We really enjoyed this. I made as directed except two things: I added the dry spices when I removed the chicken so they had more time to do their thing, and I added some corn and cabbage I had in the fridge. Beans would be a nice addition if you want bulk, but I liked the fact that the soup was light. Don't skip the lime juice!
 
pratchford April 13, 2015
This was great! I only had a half pound of chicken so I added a can of black beans.
I also served this with some chopped avocado on top.
 
J January 9, 2021
I was thinking of replacing the pasta with hominy
 
PCusack October 18, 2014
Great fall/winter soup. I used boneless thighs and it came out great. Also added a few slices of pickled jalapeño for a little kick. Once ladled in a bowl we topped with a farmers market pepper jack cheese we had in fridge. Fantastic! Great to freeze in small containers for work.
 
Bevi April 24, 2014
This is a great soup. I make it all the time, and freeze it. The only change I make is I prebake the chicken at 350 degrees for 30 minutes.
 
Chelle Y. February 21, 2014
Really great recipe. It's very customizable and quick to make. Thanks!
 
BroccoliRob January 22, 2014
Really enjoyed this soup. It was straightforward, but tasty. The flavors melded overnight and the soup tasted best microwaved as leftovers.
 
pishposh January 15, 2014
This recipe is wonderful. Yes, easy. Also tastes great if I have to vary a bit because of what's in my refrigerator. First time, I had no carrots; not a problem. Also, I had only one can of tomatoes, so added a little tomato paste -- worked fine. I added more water with some salt because this was very "stew-y" which is yummy, but I wanted mine to be broth-ier. Also, made it a hearty lunch by serving in a shallow bowl with a runny fried egg on top -- perfection! Thanks for a great recipe.
 
JenOzmun2010 December 5, 2013
Cooking this for the 1st time tonight. I'm a novice cook and am lost without a recipe. That's why I love FOOD52! Was a little confused about how to really do the chicken as it just calls for a pound of boneless, skinless. I cubed it and put into base. Will shred once ready. We'll see how it turns out! ;-)
 
Author Comment
jessie S. February 18, 2013
Thanks I fixed the lime juice- its basically two limes juiced and then have slices to garnish.
 
dollum December 23, 2012
It calls for 6 limes juiced but then asks for the juice of 2. I assume you just add two juiced and save the rest for slices ....

It's very tasty!
 
Marti P. January 25, 2014
I wish I knew the correct nutritional elements to this great dish! I tried to work it out with a program I have and the sodium count was way off the chart. I'd also like to know what the serving size is. I assumed 8 oz. Thank you. My neighbors and I enjoyed the soup along with the corn meal muffins which accompanied it.
 
Bevi April 24, 2014
Probably due to the sodium content in the canned tomatoes.