Hearty & Easy Mexican Chicken Noodle Soup: Your Ultimate Comfort Food Recipe

Discover an incredibly easy Mexican chicken noodle soup recipe that you can whip up in no time, offering a delightful twist on the traditional classic. As sweater weather approaches and chilly evenings become the norm, you’ll undoubtedly want this warm, hearty, and flavorful noodle soup in your recipe rotation. It’s the perfect blend of comfort and vibrant Southwestern taste, designed to soothe your soul and satisfy your hunger.

And just like that, we’re back! Two weeks of culinary indulgence, filled with endless bowls of creamy cacio e pepe, an unending supply of pizzas topped with rich marinara and melted mozzarella, and at least one scoop of gelato every single day. I’m fairly certain I sampled more gelato flavors in those two weeks than all the ice cream I’ve consumed in my thirty-something years combined. And let me tell you, that sun-kissed Mediterranean glow? It’s absolutely real. I’ve even got a hilariously bad watch tan-line to prove it.

But as the saying goes, all good things must come to an end. Five seconds after stepping off the airplane, almost as if on cue, a pesky cold decided to make an appearance. Our final flight from Boston to Houston certainly didn’t help matters; the cabin temperature felt like it was hovering around negative three degrees, a stark contrast to the warm European sun we’d just left. Luckily, I had already penciled in a Southwestern chicken noodle soup recipe for us, which meant all I had to do was gather the ingredients and put it together. It was precisely what I needed to kick that post-vacation sniffle, offering warmth, nourishment, and a taste of home with a zesty twist.

Why This Mexican Chicken Noodle Soup is a Must-Try

There are countless reasons why this Mexican Chicken Noodle Soup has become a true favorite in my kitchen. While traditional chicken noodle soup holds a special place in our hearts – especially when battling a cold – let’s be honest, making and eating the same thing repeatedly can get a bit monotonous. When you factor in how many times you, your spouse, your kids, and even your extended family might catch a bug throughout the year, a little variety in your comfort food repertoire suddenly sounds incredibly appealing, doesn’t it?

This recipe offers that much-needed change, transforming a familiar classic into something exciting and vibrant. It combines the comforting elements of a classic chicken noodle soup with the bold, zesty flavors of Mexican cuisine, creating a dish that is both soothing and invigorating. It’s the kind of soup that makes you feel better with every spoonful, whether you’re under the weather or just craving something warm and delicious.

Beyond its unique flavor profile, this Mexican Chicken Noodle Soup is a lifesaver for its sheer convenience. It requires minimal chopping, primarily relying on readily available pantry ingredients. Can we all just pause and appreciate what a blessing that is, especially when you’re not feeling your best? Take it from me: I was so incredibly grateful that I didn’t have a million things to prep before diving into making this soup, particularly with a 102-degree fever. It truly is a simple, one-pot wonder that delivers maximum flavor with minimal effort.

Crafting the Perfect Chicken Stock for Your Mexican Chicken Noodle Soup

While you can absolutely opt for store-bought chicken broth or bouillon cubes for this recipe, I highly recommend trying your hand at making homemade chicken stock. Since last winter, I’ve made it a point to prepare chicken stock at home much more frequently, and the difference is truly remarkable. Not only is the flavor profile a million times richer and more nuanced than anything you can buy, but it also gives you complete control over the ingredients, allowing you to limit salt intake and avoid unwanted additives. During the fall and winter months, I make a large batch about once a month, ensuring I always have a supply of this golden elixir on hand.

My Go-To Method for Homemade Chicken Stock:

Roast a Chicken: I typically use my one-hour whole roasted chicken recipe, but I completely omit the butter and seasonings from the top. A simple rub of olive oil, a generous sprinkle of salt, and a good crack of black pepper are all you need. Once roasted, carefully remove the meat and save it in a separate container for your soup or other dishes.
Simmer the Bones: The magic truly begins with the bones. Place the roasted chicken bones into a large stockpot. Add a medley of aromatic vegetables: carrots, celery, onions, and a whole head of garlic (no need to peel the cloves, just cut it in half horizontally). For herbs and spices, I include peppercorns, fresh thyme, bay leaves, fresh parsley, and a touch more salt. Cover everything with water.
Slow Simmer for Flavor: Bring the mixture to a strong simmer, then reduce the heat to a low setting, allowing it to gently bubble for 1 1/2 to 2 hours. This slow extraction process is what creates that deep, rich, gelatinous stock that store-bought versions simply can’t match.

I usually break this process into two days. I’ll roast the chicken on a Sunday night, enjoy the meat for dinner, and then make the stock on Monday morning. Once cooled, I strain the stock to remove all solids and pour the liquid into these (affiliate link) convenient containers, which I then store in the freezer. This way, I have homemade stock ready to go whenever I need it for this Mexican Chicken Noodle Soup or any other recipe calling for a flavorful base.

Making Mexican Chicken Noodle Soup Faster: Smart Shortcuts!

When you’re feeling under the weather or simply short on time, don’t hesitate to embrace a few clever shortcuts to get this delicious Mexican Chicken Noodle Soup on the table even quicker! The goal is to nourish yourself efficiently, and these tips make it incredibly easy:

Pre-Chopped Onions and Garlic: Head to the freezer section of your grocery store. You can often find pre-chopped onions and minced garlic, saving you precious minutes and avoiding watery eyes.
Rotisserie Chicken: This is arguably the ultimate shortcut. Grab a pre-cooked rotisserie chicken, and simply shred the meat. It’s perfectly cooked, flavorful, and ready to go directly into your soup. This eliminates the need for any cooking of raw chicken, making the process almost instantaneous.
Store-Bought Chicken Stock or Bouillon: While homemade stock is fantastic, a good quality store-bought low-sodium chicken stock or chicken bouillon cubes are perfectly acceptable substitutes. They’ll still provide a solid base for your soup. Opt for brands with natural ingredients for the best flavor.
Canned Goods & Frozen Veggies: The beauty of this recipe is that many of its key ingredients – diced tomatoes, black beans, diced green chilies, and corn – come in cans or frozen bags. This means minimal prep; just pop them open, drain, rinse (for beans), and add them directly to the pot.

By leveraging these shortcuts, you can transform this Mexican Chicken Noodle Soup into an almost instant meal. Simply sauté your aromatics (or use frozen), combine the canned and frozen ingredients with your chosen stock, add the shredded rotisserie chicken, simmer, and then cook your noodles. Voila! A warm, comforting bowl of Mexican Chicken Noodle Soup in a flash, perfect for those days when you need deliciousness without the fuss.

Essential Ingredients for Your Flavorful Mexican Chicken Noodle Soup

Aside from the star ingredients – tender shredded chicken and your choice of chicken stock – here’s a comprehensive list of what you’ll need to create this flavor-packed Mexican Chicken Noodle Soup. Each component plays a crucial role in building the unique Southwestern profile that makes this soup so irresistible:

Diced Tomatoes: Adds a foundational acidity and sweetness, along with chunks of tomato goodness.
Black Beans: Provides a hearty, earthy texture and a classic Mexican flavor.
Diced Green Chilies: Offers a mild, smoky heat and characteristic Southwestern depth.
Corn (Frozen or Canned): Contributes a burst of sweetness and a pleasant texture.
Seasonings:
- Adobo Seasoning: A robust, all-purpose Latin American seasoning blend that adds savory depth.
- Taco Seasoning (homemade recommended): Brings a complex mix of chili powder, cumin, paprika, and other spices for that signature Mexican flavor.
- Dried Oregano: Essential for its earthy, aromatic notes that tie the flavors together.
Chicken Stock: The base of your soup, providing richness and body.
Red Enchilada Sauce: A key ingredient that infuses the soup with deep, authentic Mexican flavor and a beautiful red hue. It’s what truly sets this soup apart.
Egg Noodles: The classic noodle choice for chicken soup, offering a soft, comforting texture that soaks up the broth beautifully.
Lime Zest & Lime Juice: Fresh lime is non-negotiable! The zest adds aromatic brightness, and the juice provides a crucial tangy finish that elevates all the other flavors.
Fresh Cilantro: A vibrant herb for garnish, adding a burst of freshness and color.

Customize Your Bowl: Delicious Variations!

The beauty of this roughly Southwestern chicken noodle soup is its adaptability. Feel free to make it your own – you won’t hurt my feelings! Here are some ideas for substitutions and variations:

Beans: If black beans aren’t your preference, feel free to swap them for garbanzo beans (chickpeas) or pinto beans. Both will work wonderfully and offer a slightly different texture.
Spice Level: For a milder soup, simply use mild taco seasoning. If you like it spicier, choose a hot taco seasoning or add a pinch of cayenne pepper or a dash of your favorite hot sauce.
Enchilada Sauce: While red enchilada sauce provides a classic depth, if you prefer a brighter, tangier flavor, swap it for green (verde) enchilada sauce instead.
Vegetables: Don’t limit yourself! Feel free to add other vegetables like diced bell peppers, zucchini, or even a handful of spinach for extra nutrition and color.

Really, make this Mexican Chicken Noodle Soup your own culinary canvas. Experiment with what you like; the core flavors are robust enough to handle a little personalization!

How to Prepare This Easy Mexican Chicken Noodle Soup

Okay, are you ready for how incredibly simple this Mexican Chicken Noodle Soup is to make? You’ll be amazed at how much flavor comes from such a straightforward process. Here’s the breakdown:

Sauté the Aromatics: Start by heating a little olive oil in a large Dutch oven or stockpot. Add your diced onions and sauté them for about 5 minutes until they soften, perhaps with a tiny pinch of salt to help them release their moisture. In the last 30 seconds, toss in the minced garlic and cook until it becomes fragrant – be careful not to burn it!
Combine and Simmer: Once the onions and garlic are ready, it’s time to bring the soup to life. Add all the remaining ingredients EXCEPT the egg noodles and the shredded chicken into the stockpot. This includes your diced tomatoes, black beans, green chilies, corn, adobo seasoning, taco seasoning, dried oregano, chicken broth, water, and red enchilada sauce. Give everything a good stir and bring the mixture to a nice, full simmer.
Add Noodles and Chicken: Once your soup is happily simmering, gently stir in the egg noodles and the cooked, shredded chicken. Cook the noodles according to package directions, but aim for about 2 minutes less than recommended for an al dente texture. This is important, especially if you plan on having leftovers, as noodles tend to soften further as they sit in hot broth.
Finish and Serve: When the noodles are cooked to your liking, you can add a little more broth or water if you prefer a soupier consistency, letting it come back to a gentle simmer. Then, turn off the heat. Stir in the fresh lime zest, lime juice, and chopped cilantro. Taste the soup and adjust the salt and pepper as desired. Serve it warm and enjoy!

How easy is that? In roughly 30 minutes, with just one stockpot, you’ll have a comforting, hearty, and utterly delicious Mexican Chicken Noodle Soup ready to fill your bellies and warm your soul. It truly has it all – flavor, ease, and comfort.

Serving Suggestions & Toppings

To truly elevate your Mexican Chicken Noodle Soup experience, consider these delightful serving suggestions and toppings:

Fresh Garnishes: A sprinkle of extra fresh cilantro, thinly sliced green onions, or even a few chopped avocado pieces can add a burst of color and freshness.
Creamy Additions: A dollop of sour cream, Mexican crema, or Greek yogurt can add a cool, creamy contrast to the soup’s robust flavors.
Cheese: Shredded Monterey Jack or a Mexican cheese blend melts beautifully into the hot soup, adding a gooey, savory element.
Crunch Factor: Serve with a side of tortilla chips or crunchy tortilla strips for dipping and added texture. A warm piece of crusty bread also works wonderfully.
Extra Kick: For those who love more heat, offer a bottle of your favorite hot sauce on the side.
Lime Wedges: Always include extra lime wedges for squeezing. Fresh lime juice brightens every spoonful!

Storage and Reheating Tips

This Mexican Chicken Noodle Soup makes fantastic leftovers! To ensure the best quality:

Storage: Store cooled soup in an airtight container in the refrigerator for up to 3-4 days.
Noodle Consideration: If you don’t plan on serving all the soup immediately, a great tip is to cook the noodles separately and add them to individual bowls just before serving. This prevents them from becoming too soft and mushy in the stored soup.
Reheating: When reheating, you might find the noodles have absorbed a lot of the broth, making the soup thicker. Simply add a little more chicken stock or water to reach your desired consistency, and reheat gently on the stovetop or in the microwave until warmed through.

Yield: 6-8 servings

Mexican Chicken Noodle Soup

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

An easy Mexican chicken noodle soup that you can whip up in no time! It’s a twist on the tradition chicken noodle. With sweater weather right around the corner, you’re gonna need another warm and hearty noodle soup recipe!

Ingredients

2 tablespoons olive oil
1 medium onion, diced
8 cloves garlic, minced
1 (14-ounce can) EACH: diced tomatoes AND black beans (drained/rinsed)
1 (4-ounce can) diced green chilies
1 cup corn kernels (frozen or canned)
1 tablespoon EACH: adobo seasoning AND taco seasoning (homemade)
½ teaspoon dried oregano
6 cups low sodium chicken broth
1 cup EACH: water AND red enchilada sauce (homemade or store-bought)
5 ounces egg noodles
2 cups shredded cooked chicken
2 teaspoons lime zest
3 tablespoons lime juice (or more to taste)
¼ cup chopped cilantro

Instructions

SAUTE: Heat the olive oil in a large dutch oven or stock pot over medium-high heat. Add the onions and saute them for 5 minutes with a tiny pinch of salt so they soften. Add the garlic during the last 30 seconds and let cook until fragrant. Add the diced tomatoes, black beans, green chilies, corn, adobo seasoning, taco seasoning, oregano, chicken broth, water, and enchilada sauce and allow the soup to reach a simmer.
SIMMER: When the soup starts to simmer add the egg noodles, and cooked chicken. Cook the noodles for 2 minutes less than the package directions. You want them to be al-dente. When the noodles are done you can add a little more broth or water if you prefer your soup to be soupier and just let it come back to a simmer. Turn off the heat, stir in the lime zest, juice, and chopped cilantro. Taste and adjust salt and pepper as desired, serve warm.

Notes

If you don’t plan on serving all of the soup right away, you can also cook the noodles separately and add them to each individual bowl. Leftovers may need a little more stock or water if you cook the noodles in the soup.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!