This post may contain affiliate links. Read my full disclosure policy.
Flavorful, EASY Mexican Noodle Soup that can be made with either chicken or chickpeas. A fast, EASY one-pot meal, on the table in under 30 minutes. Delicious and Healthy! Vegan and GF adaptable. Video!
Happy Sunday! Here’s a quick and flavorful soup that will warm you to your bones and get you through cold and flu season – Mexican Noodle Soup with cilantro, avocado and lime.
It can easily be made vegan by substituting chickpeas for the chicken, which, seriously is just as good, if not better.
The flavorful broth is healing and delicious…and the best thing about this is, it truly is a one-pot meal that can be made in 30 minutes flat! I know you will LOVE it!
Mexican Chicken Noodle Soup | Video
How to serve Mexican Noodle Soup
Dish it up tonight and top the flavorful soup with avocado slices, jalapeño, scallions, cilantro and lime wedges. If you like richness, add a dollop of sour cream. For extra spicy, serve with hot sauce on the side.
A fiesta for the senses! So much flavor and goodness happening here friends. It’s one of those meals that the whole family can dig into, comforting, satisfying and very adaptable.
Other soup recipes you may enjoy:
Hope you enjoy this Mexican spin on Chicken Noodle Soup. Let me know what you think in the comments below!
Mexican Chicken (or chickpea) Noodle soup
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: Soup, main, dinner
- Method: Stove-top
- Cuisine: Mexican
Flavorful, EASY Mexican Chicken Noodle Soup with cilantro, avocado and lime- a one pot meal, in under 30 minutes. Vegan option, sub chickpeas for the chicken!| www.feastingathome.com
- 1–2 tablespoons olive oil
- 1 onion- diced
- 4 garlic cloves- rough chopped
- 1 – 1 1/4 lbs. chicken breast diced into small cubes (or sub 14-ounce can chickpeas, drained)
- 1 teaspoon salt, more to taste
- 2 teaspoon cumin
- 2 teaspoon chili powder
- 2 teaspoon coriander
- 2 teaspoon dried Mexican oregano (or a couple bay leaves)
- 1/8 – 1/4 teaspoons chipotle powder or cayenne, or to taste
- 1 tomato – diced
- 1 small can diced green chilies (optional)
- 4 cups chicken stock
- 4 cups water
- 4–6 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles– see notes)
- Juice of one lime
- Garnish with avocado slices, sour cream, fresh cilantro, scallions and lime
- Optional: feel free to add chopped veggies ( carrot, celery, bell pepper, etc)
- In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
- Add chicken and garlic. Saute 5-6 minutes until it begins to brown, stirring often.
- 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.
- 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.
- Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it need more salt and lime. 🙂
- Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.
- Note: if substituting chickpeas, saute with the garlic for just a couple minutes before continuing with the recipe. You can also use both chickpeas and chicken for a heartier version.
- If using Gluten-free noodles, cook separately before adding ( they can cause the soup to turn milky).
- Serving Size:
- Calories: 347
- Sugar: 4.8 g
- Sodium: 508.4 mg
- Fat: 5.7 g
- Saturated Fat: 1 g
- Carbohydrates: 51.5 g
- Fiber: 5.7 g
- Protein: 26.5 g
- Cholesterol: 55.2 mg
Keywords: mexican noodle soup, mexican chicken noodle soup, mexican tomato noodle soup, mexican chicken soup, chicken noodle soup mexican
I have made this soup several times. SO good and easy! I added carrots and celery with the onions and used 505 green chilies instead of a can of chilies. This is one of my favorite comfort foods.
Great to hear Leah! Do you usually make it with chicken or vegetarian with chickpeas?
I’ve made it both ways, which are equally delicious. I have also made it with both the chickpeas and chicken for a little extra heartiness.
Great to hear!
Outstanding recipe! I used orzo as the pasta with chicken, and added some frozen veggies to make it a one-dish meal. A scant 1/2 tsp of porcini powder was the grace note. I left out the green chiles. Perfect for a winter dinner!
Perfect MaryJane- love the orzo here!
Another fabulous recipe! I made a variation of this for many years as a house staple but your recipe really steps up the flavour!!! Thank you!
Thank Moira-appreciate this!
Amazing flavors! And so fast and easy! Added sliced carrots, diced celery and red bell pepper and frozen corn along with the chicken and homemade chicken stock. I think the people who find it lacking flavor need some better chili powder and chipotle. I use chili powder from Chimayo which enhances and spices up the dishes. Thanks for another wonderful recipe!
Two cans of chickpeas is too many, and lacking veggies! But with some bell pepper or other veggies and one can of chickpeas, this is a healthy, tasty, and very easy meal with minimal cleanup!
Gottcha- you are right Amanda. Recipe adjusted. 😉
Sooo good. We made the chickpea version. Had a couple rounds of pita bread in the pantry, and it hit the spot. Wonderful flavors, but I also want more veggies and less beans. Suggestions?
Awesome Kimberly! Feel free to add more veggies-as long as the broth is flavorful -you can easily change up the proportions here!
Delicious and easy. We loved it!
Fabulous and easy. I would only use one can of beans next time. It was a wonderful mixture of tastes!
Good to know Genna- thanks and glad you enjoyed it!
I used to live I Houston, TX, where Sylvia’s Enchilada Kitchen was rated one of the 10 best Tex-Mex restaurants in the US. She made a version of this soup where her recipe called for the vermicelli pasta to be sautéed in oil first, to toast the pasta. Absolutely delicious!
I have to say that Sylvia’s “Feasting at Home” recipe is absolutely superb! Right up there with Sylvia’s authentic Tex-Mex award winning cuisine.
Great to hear Paula! Glad you enjoyed this!
You are always there with the best recipes and techniques!
This is a great soup! Total comfort food with the noodles added in. Super easy and quick to make too! Yum!
Glad you liked this Leah!
Next I would rub the chickpeas while the onions brown to get the skins off (most of the skins separated during the boiling which isn’t the most appetizing)
I broke the noodles as someone suggested and used 3 cups of water and 5 of broth.
I threw in some frozen shrimp at the same time as the noodles.
I wonder what other veggies would work well in here?
Thanks Milly- you could add zucchini,corn and peppers?
I LOVE HEAT but I didn’t have a can of green chili’s…thankfully! This soup was so extremely hot I was concerned. I ended up adding another large tomato and a can of coconut milk. It sort of helped. My bf typically can’t take much spice which is a huge drag to me, so I tend to give him a heaping spoonful of sour cream as part of the garnish in his bowl to cool it down. I think it worked but as a vegan, I couldn’t try his doctored bowl!
Additionally I fried up cubes of tofu (dredged in cornstarch so they’d crisp up when fried) I added those as garnish. A very delicious soup that I’ll definitely make again but I will halve the spice quantities to adjust for our tastes!
For the future, as a chef, Sylvia, what else could I do to cool the heat if I find a meal too spicy for my taste? I know dairy helps but I’m vegan.
Hi Mandy- I’m not sure what made it overly spicy here? Did you happen to use canned jalapenos instead of canned chilies? Just curious!
I didn’t use canned chili’s or jalapenos at all! I didn’t have those ingredients so I skipped them! I think my measurements were off. I didn’t use a proper measuring teaspoon, I just used a small cutlery teaspoon instead but it must’ve been too big!
Yes, maybe that was the problem?