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