This Mexican Noodle Soup recipe is full of all the flavorful Mexican spices we love and couldn’t be any easier! Make it with chicken, or for a vegan version, use chickpeas! A quick, healthy, one-pot meal on the table in under 30 minutes.

This Mexican Noodle Soup recipe is full of all the flavorful Mexican spices we love and couldn't be any easier! Make it with chicken, or for a vegan version use chickpeas! A quick, healthy, one-pot meal, on the table in under 30 minutes.

Here’s a fast and easy broth-based soup that will warm you to your bones- Mexican Noodle Soup. It’s very adaptable, made with your choice of chicken breast or chickpeas (or both!) and noodles, infused with Mexican spices. Top it 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.

Why You’ll Love This!

  1. Quick, one-pot recipe. This easy soup recipe is made in just 30 minutes! The best part is that it is prepared in one pot so cooking and clean up are a pinch. This Mexican Noodle Soup calls for simple ingredients that you probably already have!
  2. Vegan adaptable! You can easily substitute the chicken for chickpeas to create a flavorful vegan Mexican Noodle Soup. We LOVE to enjoy it this way.
  3. Family-friendly. Perfect for a quick weeknight dinner, this soup is one everyone will love! Set up a colorful toppings bar and invite everyone to dig in.
  4. Healthy, brothy soup. I don’t know about you, but I love broth-based soups! They are so nurturing, warm, hydrating and comforting. This soup is bursting with nutrients from a variety of spices, vegetables, chicken (or vegetable) stock, and fresh toppings. Enjoy a satisfying, protein-rich soup thanks to the chicken or chickpeas.
Soup topped with avocado and cilantro in a bow with a spoon.

Ingredients

  • Olive oil: Adds richness and a subtle fruity flavor to the soup.
  • Onion & garlic: Provides a savory and base for the soup, enhancing the overall flavor with its aromatic and pungent taste.
  • Protein: Chicken breast or chickpeas ( or both!) add protein and a heartiness to the soup.
  • Spices: Salt, cumin, chili powder, coriander, dried Mexican oregano (or bay leaves), chipotle powder (or cayenne). These spices add warm, earthy, and smoky flavor to the soup, providing mild heat with a touch of citrusy, nutty, and herbal notes. The chipotle/cayenne offers a spicy kick!
  • Tomato: Adds a hint of tanginess to the soup.
  • Diced green chilies (optional): Adds a mild heat and subtle smoky flavor to the soup.
  • Chicken stock: Provides a rich and savory base for the soup, enhancing its depth of flavor. Use vegetable stock if making this vegan. Chicken broth, vegetable broth, or chicken bouillon work fine here too!
  • Noodles: Linguini or spaghetti add texture and substance to the soup, but can be substituted with other types of pasta or gluten-free/rice noodles. Vermicelli noodles, angel hair pasta, or thin spaghetti all work great in this recipe.
  • Fresh Lime juice: Brightens the flavors of the soup with a tangy and citrusy kick.
  • Garnishes: Avocado slices, sour cream, fresh cilantro, scallions, hot sauce, queso fresco. Or add anything else that you enjoy!
  • Chopped veggies: Try adding carrot, celery, bell pepper, or other veggies to the soup for additional flavor, texture, and nutritional benefits!
soup in a bowl.

How to Make Mexican Noodle Soup

  1. Saute. In a large heavy bottom pot or dutch oven, saute onion in olive oil over med-high heat for two minutes.
  2. Add chicken. Add chicken and garlic. Saute 5-6 minutes until it begins to turn golden brown. Stir often. (See notes for chickpeas!)
  3. Add spices, tomato, chilies, and liquid. 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. Add pasta. 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. Taste and adjust for lime and salt. Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it need more salt and lime. 🙂
  6. Serve with fresh garnishes! Place in bowls and top with sliced avocado, fresh cilantro and scallions, and serve with a squeeze of lime juice.

Serving SuggestionS

mexican chicken noodle soup in a bowl.

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. I hope you enjoy this variation of Mexican sopa de fideo.

FAQs

What is Mexican Noodle Soup?

Traditionally called sopa de fideo, Mexican Noodle Soup is a traditional Mexican soup made from toasted fideo noodles cooked in a flavorful tomato-based broth. This variation of the sopa de fideo recipe does not toast the noodles. Instead, the noodles are added after the stock and water and cooked in the soup.

Can I make this gluten-free?

Yes! Use gluten-free linguine or rice noodles. Cook the noodles separately and then add them to the soup. If they are cooked in the soup they can turn the broth milky.

How long does Mexican Noodle Soup keep?

Store this soup (once cooled) in the refrigerator for 4-5 days. It tastes even better the next day! When reheating leftovers, heat back up in the microwave or bring to the stovetop and cook over medium heat until warm.

Can I freeze Mexican Noodle Soup?

Yes, this is a freezer-friendly recipe. Let the soup cool completely, then transfer to an airtight container for up to 3 months.

Other soup recipes you may enjoy

Mexican Noodle Soup in a pot with avocado and cilantro.

Hope you enjoy this Mexican spin on Chicken Noodle Soup. Let me know what you think in the comments below!

xoxo

Sylvia

Mexican Chicken Noodle Soup | Video

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Mexican Noodle Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 46 reviews
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Description

This Mexican Noodle Soup recipe is full of all the flavorful Mexican spices we love and couldn’t be any easier! Make it with chicken, or for a vegan version use chickpeas! A quick, healthy, one-pot meal, on the table in under 30 minutes.

Ingredients

Units Scale
  • 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)

Instructions

  1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over med-high heat for two minutes.
  2. Add chicken and garlic. Saute 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-low heat, and simmer ten minutes or until pasta is done cooking and chicken is cooked through and tender. 
  5. Squeeze the lime, taste, add more salt to taste. If soup tastes bland, it need more salt and lime. 🙂
  6. Place in bowls and top with sliced avocado and fresh cilantro and scallions and serve with a wedge of lime.

Notes

  1. 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.
  2. If using Gluten-free noodles, cook separately before adding ( they can cause the soup to turn milky).
  3. Feel free to use other protein: ground beef , ground turkey, chicken thighs etc. 

Nutrition

  • 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

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Comments

  3. Simply amazing! I’ve never taste a soup like that (adding lime to a soup is a first for me!) and it’s delicious. I’m sure this will be a regular meal this autumn and winter. Thanks for the recipe 🙂



    Reply

  4. Absolutely delicious! Whole family ate it. I used what I had on hand to sub for chicken which turned out to be a bag of frozen butternut squash cubes. Texture was mushy — as I anticipated — but the flavor was worth exploring. Next time I’ll try using fresh squash or pumpkin.



    Reply

  7. I’m Mexican, a true one, living on Mexico. I can CERTIFY that my mouth is watering for this recipe. The Mexican inspiration of your recipe seems legit for my Mexican taste: avocado, chipotle, etc.

    Thanks!

    Reply

  8. This is the first time I follow a recipe from the site. It was a success. The amount of the cumin was a bit much but still good. Its a personal taste i guess. Loved it. Everyone did. I was giggling a bit when I read chili POWER..
    I didn’t add the green chilies, or the lime, again, personal preference. But i give it a high score. Thank you for sharing, and I love the nutrition facts. I am on the hunt for low carb recipes.

    Reply

  9. I just made this tonight. I havent had a chance to try it yet, but I did add a can of corn, and some red chili flakes. I also used 4.5 ounces of pasta. I rebel. It looks and smells fantastic though.

    Reply

  11. One word! Delicious My son loved it. My boyfriend loved it and I loved it. I will be adding this to my mental recipe box!



    Reply

  12. Sylvia,

    I love this recipe and some of the others! However, I need the nutrition values or at least the
    caleries for traking. Do you have the nutrition and claeries for thes recipes?



    Reply

    1. Sure Sue, I will add it here – also, this is based on using chicken, not chickpeas.

      Reply

  13. My husband and I just ate two bowls each of this because it was delicious! As we are vegetarians (and as he isn’t fond of chickpeas), I substituted it with dark kidney beans and threw in some roasted corn. Wonderful!



    Reply

  14. This soup was delicious! And so quick and easy to make. I brought leftovers to work for lunch the next day and everyone oohed and ahhed!



    Reply

    1. Ive never tried it… but I think it should work? Maybe cut back on the spice, just to be safe, you can add more in the end.

      Reply

  16. I made this last night for my family of boys. Absolutely delicious! I subbed in black beans for a second can of chick peas. Hearty and so flavourful….can’t wait to enjoy the leftovers for lunch today!
    Thank you!

    Reply

  18. This is one of the best soups I’ve ever made! I improvised a bit by using a can of stewed tomatoes in lieu of the fresh diced tomato, and I also added about half a can of black beans to make a heartier meal. For toppings I used diced avocado, fresh cilantro, lime wedges, black olives, sliced jalepenos, and leeks (I didn’t have any scallions but leeks worked very well atop the hot broth!)… a drizzle of Tapatio over the toppings made it absolutely PERFECT, I will definitely be making this again and often! Thank you.

    Reply

    1. Thank you Alisha, so happy you liked it and made it your own. If you don’t mind rating the recipe I would really appreciate it!! All the best. xo

      Reply

  20. Warms the soul on these nasty nights. Used some carrots and celery i had left over with chickpeas, red pepper and rice Definatly on the “make again” list



    Reply

  22. I made this tonight using leftover turkey and a can of chickpeas, and it was the perfect quick and warming weeknight meal for the frigid cold outside! My kids loved it – we used all the toppings here and then added tortilla chips and sour cream, served with quesadillas on the side. Delicious!

    Reply

  25. ‘Very tempted to give it a go. I love avocado in a sandwich or on its own. But avocado in a soup? Mmmm…very interesting!

    Reply

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