MEXICAN CHICKEN NOODLE SOUP
Say hello to my new favorite Mexican chicken noodle soup! ♡
This recipe is a delicious cross between two of my childhood faves — traditional chicken noodle soup and sopa de fideo (Mexican noodle soup). It’s made with a zesty Mexican tomato-chile broth, which is brightened up with a twist of lime just before serving, and can be made however mild or spicy you prefer. Then from traditional chicken noodle soup, we add in chunks of tender chicken and a hearty helping of veggies.
And finally, for the noodles, we turn to a staple that you could find in just about any kitchen in Mexico or the States — fideos! You can either use Mexican-style fideos (Spanish for “noodles”), which are cute little short-cut spaghetti noodles, typically found in the Mexican section of the grocery store. Or, if you happen to have a box of spaghetti already on hand, you can just take a handful and break it up into small pieces yourself — up to you.
However you make it, the best news here is that this simple soup comes together in less than 30 minutes, and tastes so wonderfully light and cozy and delicious. So grab those fideos, and let’s make some chicken noodle soup! ¡Nos vamos!
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
This recipe is a delicious cross between two of my childhood faves — traditional chicken noodle soup and sopa de fideo (Mexican noodle soup). It’s made with a zesty Mexican tomato-chile broth, which is brightened up with a twist of lime just before serving, and can be made however mild or spicy you prefer. Then from traditional chicken noodle soup, we add in chunks of tender chicken and a hearty helping of veggies.
And finally, for the noodles, we turn to a staple that you could find in just about any kitchen in Mexico or the States — fideos! You can either use Mexican-style fideos (Spanish for “noodles”), which are cute little short-cut spaghetti noodles, typically found in the Mexican section of the grocery store. Or, if you happen to have a box of spaghetti already on hand, you can just take a handful and break it up into small pieces yourself — up to you.
However you make it, the best news here is that this simple soup comes together in less than 30 minutes, and tastes so wonderfully light and cozy and delicious. So grab those fideos, and let’s make some chicken noodle soup! ¡Nos vamos!
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