Mexican Chicken Noodle Soup

Sylvia Fountaine
  • Yield: 4 to 6 servings


1-2tablespoon oil
1 onion, diced
4cloves garlic, roughly chopped
1-1 1/4pounds chicken breast diced into cubes (or two cans chickpeas, drained)
1teaspoon salt
2teaspoons cumin
2teaspoons chili powder
1teaspoon coriander
1teaspoon dried Mexican oregano (or a few bay leaves)
1/8-1/4teaspoon chipotle powder or cayenne, to taste
1 tomato, diced
1can diced green chiles (optional)
4cups chicken stock
4cups water
4ounces dry linguini noodles
juice of one lime
avocado slices, fresh cilantro, scallions, and lime for garnish


  1. In a large heavy bottom pot or dutch oven, sauté onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add chicken and garlic. Sauté 5-6 minutes until it begins to brown, stirring often.
  3. Add salt and spices, oregano and cook 1 more minute. Add tomato, chilies, stock and water and bring to a rolling boil over high heat.
  4. Once boiling, add pasta, resisting the temptation to add more( it will swell). Bring to a boil once more, turn heat to medium, and simmer ten minutes or until pasta is done cooking.
  5. Squeeze the lime, taste, adjust salt if necessary.
  6. Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.

This recipe from Feasting at Home and Honest Cooking was republished with permission. It originally appeared as Mexican Chicken Noodle Soup.

Mexican Chicken Noodle Soup Recipe

Sylvia Fountaine