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 — Ali
Ingredients
- 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
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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.
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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 (or broken-up spaghetti). Cook for 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 your desired garnishes.
💰 Cost Estimate
📋 Price Breakdown (12% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 1 tablespoon | - | - |
| white onion | 1 small | - | - |
| carrots | 2 medium | - | - |
| jalapeño pepper | 1 | - | - |
| garlic | 5 cloves | - | - |
| chicken stock | 6 cups | - | - |
| diced or shredded cooked chicken | 2 cups | - | - |
| whole-kernel corn | 0.5 cup | - | - |
| 2 | - | - | |
| 1 | - | - | |
| chili powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| ground cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| dried oregano | 0.5 teaspoon | - | - |
| fine sea salt and freshly-cracked black pepper | - | - | - |
| 1 cup | - | - | |
| juice of 1 lime | 1 l | - | - |
| optional garnishes | - | - | - |
*Estimated market prices, may vary by region
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