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Mexican Chicken Noodle Soup

Updated: Jul 19, 2021

One thing that I find interesting about food is that there are some dishes that can be found in almost every culture and cooking genre. Some examples include dumplings, curry, fried chicken, seafood soups, cake, and last but not least chicken noodle soup. This recipe is one such variation that I've come up with that was inspired by both American chicken noodle soup and chicken tortilla soup. This soup is full of the basics of chicken noodle soup but with more spices and vegetables to round out the flavor. If there are any leftovers you and your family will tear through them!


-1 cup chopped boneless skinless chicken breasts

-4 oz. egg noodles

-1/2 cup chopped celery

-1/2 cup chopped green bell peppers

-1/2 cup chopped red bell peppers

-1/2 cup chopped red onions

-1/2 cup chopped carrots

-1 cup frozen sweet white corn

-1 can diced tomatoes

-1 can navy beans or black beans

-6 cups chicken broth

-2 tbs. minced garlic

-2 tbs. lime juice

-2 tbs. minced chipotle peppers in adobo sauce (see here for more info)

-1 tsp. cumin

-1 tsp. ground coriander

-1/4 tsp. cayenne pepper

-1 tsp. smoked paprika

-1 tsp. dried oregano

-1 tsp. chili powder or McCormick Mexican Chili Powder

-1 tsp. salt


  1. Bring chicken broth to a boil. Add all ingredients and cook on med-low heat for 15 minutes. Enjoy!

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