mexican chicken noodle soup
April 30, 2015 § 50 Comments
Incredible wonderful Mexican soup. I found this recipe while scrolling through photographs on Food52 and just in time for Cinco de Mayo. It’s a matter of fact we cooked two different Mexican soups this week and I will be sharing the other one soon. Once again I am preoccupied and slightly obsessed with Mexican food. We have a tendency to get on this kick once or twice a year and it usually involves spicy soups, enchiladas, molé and various other spicy latin influenced foods.
This is such an invigorating soup. A bit spicy, but not too much. It’s very simple to put together once you have the ingredients prepped and ready to go. The recipe calls for the seeds to be remove from one jalapeño pepper but we removed only 1/2 the seeds to allow a little more heat, feel free to keep them all if you like it hot. The heat was just enough to linger for a moment until the next spirituous bite. Quinoa pasta may be used to keep it gluten free. If you do so we found it was best to pre-cook the quinoa pasta and rinse before adding to the soup just to prevent too much starch in the broth. Oh, and the three of us finished the whole pot of soup in one sitting. Yes, it’s delicious.
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1/2 cup chopped celery
- 1 cup chopped carrot
- 4 garlic cloves finely chopped
- 1 pound skinless chicken breast
- 6 cups chicken stock
- 1 – 28 ounce can of roasted tomatoes
- 1 1/2 cups vermicelli noodles, angel hair or quinoa 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
- cotija cheese
In dutch oven or soup pot, heat oil on medium heat and add onion, celery, carrots until onions are translucent. Add chopped garlic and jalapeño and stir about one more minute. Add tomatoes and stock and chicken and bring to boil. Once chicken is cooked, remove from pot, let cool and shred. Simmer on low heat and put chicken in pot and add noodles (pre-cooked and rinsed if using quinoa pasta), dry spices (salt, pepper, coriander, turmeric and cumin) and juice from two limes. Keep on low heat or remove from heat when noodles are cooked, about 5 minutes.
Serve with cilantro leaves, slices of lime and crumbled cotija cheese.
Looks really delicious.
Thank you Jovina. :)
What perfect timing! I’ve been looking for a soup recipe this last week but I wanted something a little different to what we normally would have. This looks to be it! :)
Oh good! We love chicken noodle soup. but adding the tomatoes, spices and jalapeños created such a fabulous version of it. And adding the Mexican cheeses, lime and cilantro at the end brought a wonderful freshness to the bowl. Hope you try it Joanne! :)
This is exactly what I want and need right now. I have a terrible cold. Looks perfectly delicious.
Oh no Suzanne! So sorry to hear you have a terrible cold. My son has been sick in bed for the past three days with a terrible cold too. I wish I could bring over a pot of this soup for you. Get well and thank you for stopping in. :)
I love chicken noodle soup–this sounds like a great version of it! :)
It really is a lovely version, especially if you like spicy Mexican food. As for me, I can’t get enough of it! I’m ready to make another pot. :)
Perfect snuffles soup. Looks yummy for any occasion though. Thank you!
You are right. My son has a horrible cold right now and the soup was good timing. It opened up his sinus’ a little and he really enjoyed the spiciness of it. Thank you!
This looks delicious! I can eat this soup any time:) yummy!!!
Me too! I ready to start another pot of it. :) Thank you!
This soup looks absolutely delicious!
Thank you so much. :)
This sounds like what I may be making tomorrow night! I’ve got most of those ingredients in, except for the cilantro/coriander. That I probably won’t find fresh enough. Maybe a veg version with beans. Oh, I forgot to respond to your asking about the chard. Within the salad it’s the leaves only, which are about the size of beet leaves. How come they don’t sell the stems?!
I know you like it spicy too so you’ll be keeping the seeds in the chili’s, right? :) Sounds good adding beans. I never think to add beans to soups. Hmm, interesting chard with the stems isn’t readily available. Sounds like the chard in your salad is mini size. I bet it’s really nice and tender!
Should’ve written stalks rather than stems. Yes, the leaves are of very young plants. Apparently the leaves (leaf blades) are fairly nutritional. They definitely make for a nice salad.
Looks wonderful Seana! I’m on a mission to make Chicken Soup here today too for my youngest who’s home sick with a cold… this really looks like the perfect dish to reinvigorate and bring health and comfort to those you love! :)
Oh no! My son has been home sick with a cold for 3 days. It’s a bad one this time around. Chicken soup is just what they need. Hope he feels better.
Looks good. I’ll try this soon. The rains are apon us and the soup shall soon begin to flow 😁
Aw…the rains. I know how the rains are. We are well into spring and it’s still the rainy season. Soup is fitting for the rains.
nom! Yes, invigorating. Love spicy soups.
Thank you Liz. ;)
This is called Fideo soup in Mexico! I just love this soup! i adapted a recipe of it from Richard over at REMcooks (do you follow him?, he’s been a bit absent a bit lately.) However, here is a link to the recipe I made for it. https://anotherfoodieblogger.files.wordpress.com/2013/10/chicken-fideo-soup-mexican-chicken-noodle-soup.pdf
It is the same! Isn’t it fantastic? I do check in with Richard from time to time. I posted this one last year and it’s very similar too but it’s a dry soup. Check it out, let me know what you think.
Oh wow, now I even remember you posting that one! (I even did a “like” on it back then, lol. I sure would like to see Richard posting more often but I know he’s quite busy.
This looks amazing! Do you think I could make this without the chicken? Not sure if it would lose its essence if I did that?
Yes, I think this would be wonderful without chicken. Maybe add beans? Johnny mentioned in an earlier comment he was going to make something similar using beans. It would be fantastic.
OMG, this looks delicious. It’s the perfect time of year for a soup like this. I like the earthy spices and the slight kick as well. Wonderful soup. I have no idea what you mean about being in love with Mexican food…not at all…no concept about that kind of obsession. :) I can’t wait to see your next soup! xo
I know…we both share an obsession with Mexican food, however, most recently you have been able to REALLY live and breathe that obsession. :) Thank you Amanda…
Anything mexican rings a loud bell in my head. Love the Mexican flavors! That soup is a killer. Evening I skip the chicken and add some pinto beans instead…it would still be a winner.
I agree. I think this soup would be wonderful with beans rather than chicken. Pintos. I love pintos. :)
I love the Mexican twist on the traditional chicken noodle soup! So glad to have found your blog, so many great recipes!
Likewise! Looking forward to visiting your site to see what you are cooking. :)
My favorite ingredients. Love it!
Mine too Mimi. I used to stick with Mediterranean inspired herbs and now I’m finding myself cooking more with Latin (and Indian) spices and chili’s. Aren’t we lucky to have so many choices to flavor our food?!
Seana – you are back with a vengeance! I share your obsession with Mexican food. This soup looks wonderful and yes, of course, the Mexicans would make a tastier version of chicken noodle soup!
Just today I was at the co-op buying avocados and tomatoes thinking how fortunate we are to be so close to Mexico and have organic produce available in our off season. I’m not sure we can grow avocado’s as good as these. I love Mexico. So happy to see your comment this evening Lindy. :)
Delicious and so pretty as well. :)
Thank you so much. :) Nice of you to stop in and leave me a comment.
This looks like a lovely soup, perfect comfort food :)
Yes, I love a spicy hot soup. You are right, it is a perfect comfort food.
Looks delicious! I wish I’d seen this yesterday…Cinco de Mayo!!
This looks great! Just the kind of soup (and all the flavors) I’d love to eat on a gloomy, chilly evening.
I adore Mexican soups but always have difficulty in making them taste just ‘right’. I think ‘invigorating’ is an excellent description, and I’ll definitely be adding this to my to do list.
Hmm. I wonder if you are missing certain spices in you recipes? I have a tendency to use quite a bit of chili powder and some days I really go heavy on it to get a more intense chili flavor. The garlic and jalapeño pepper is very helpful in achieving good flavor too. Let me know if you do make this and if you get that taste you are looking for. :)
I don’t know what it is… I’ve tried a few different types of chili, as well as various quantities. I think that some recipes do just taste better when someone else cooks them, so perhaps this is just one of those…!
Love the look of this soup! I bet its packed with flavor! Love the lime in it in addition to the spices.