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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!

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!|

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

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!|

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.


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!|

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.

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!|

Other soup recipes you may enjoy:


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!|


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



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Mexican Chicken (or chickpea) Noodle soup


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!|


Units Scale
  • 12 tablespoons olive oil
  • 1 onion- diced
  • 4 garlic cloves- rough chopped
  • 11 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)
  • 1/81/4 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
  • 46 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)


  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, and simmer ten minutes or until pasta is done cooking.
  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.


  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).


  • 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

An EASY healthy recipe for Mexican Chicken (or Chickpea) Noodle Soup...healing and delicious-- a one pot meal that can be made in under 30 mins!





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  1. I’ve made this several times and really like it– I use rice instead of noodles (just cook it ahead of time and then throw it in). It feels a bit more authentically mexican to me. I also use a blend of veggie and garlic stock (better than boullian) instead of chicken stock and it’s worked great. Sometimes I add a can of jalapenos.

  2. Would key lime work here in place of lime, and fresh jalapenos in place of canned? It’s all I have 🙂 Thank you for this recipe!

  3. I wanted a very brothy soup so made this, without noodles. I grew some Carolina Reaper peppers this summer, cut one in half and dropped it in while it was simmering. Added amazing flavor and heat.

  4. Made this soup this morning. Had some friends stay over after our fourth of July celebration and we were all feeling the effects of our wine and whiskey last night. I decided we needed a pick me up that wasn’t a greasy breakfast burrito, and made this soup. Absolutely delicious! Everyone loved it and had seconds. Hit the spot. Used chickpeas because I don’t care for chicken and it was delicious. Thanks for another great recipe!

  5. Substituted Chicken with Quorn.
    It was a hit with everyone.
    Very tasty and very filling

  6. Thank you for a very good recipe. Just made it this evening with leftover chicken and freshly made stock…and it was SO good. I sauteed sliced carrots, sliced celery, and a diced large jalapeno with the onion. Didn’t have tomato so i dumped in a small can of tomato sauce and some extra water. Didn’t have a lime so i used Tajin. For noodles, I used rice stick from the Asian market.

  7. Delicious flavorful soup in 30 minutes? YES!! This was so easy. I used chickpeas only because I didn’t have chicken, and it was great! I’ve made it a second time and chose the chickpeas version. I brought leftovers to the office and everyone wanted the receipe. I’ll base making this one again soon!

  8. I wanted to love this soup but in the end I only give 3 stars for the following reasons:
    1) took me more like an hour from start to finish. maybe I’m a slower chopper than others but including garnishes I think 30 minutes is unrealistic time.
    2) I wanted the soup to have more flavor. I did include lime in soup and diced chilis and garnished with cilantro. However I didn’t serve with lime wedges, scallion or avocado so that may have added
    3) I thought there was too much pasta in the soup.
    4) I wanted to love this soup but felt it was just OK and more effort than I wanted it to be. Probably wouldn’t make it again though I’m sure I will enjoy eating leftovers when I get to eat soup but not cook in the same day!

    1. okay but if you dont wanna put effort into your food, its not going to be good. this recipe is bomb, so dont be a sourpuss

  9. I love this recipe and make it all the time! I do change your a few things as in I always seem to make this to use up a rotisserie chicken from Costco and instead of using fresh tomato, I always use a can of diced tomatoes with the juice included! It adds a ton of extra flavor! I’m big into heavily seasoned foods so I usually always add a little extra of the cumin and chili powder, and I make my own chicken broth using bouillon so I often just use 8 cups of water all with some bouillon in it and I add a jalapeño as well. I also don’t use noodles and instead use just chicken and 2 cans of garbanzo beans. So yummy!

  10. HIGHLY recommend boiling the noodles separate if you are using a gluten free pasta. Boiling in the soup did make the taste rather unappealing since the gluten free pasta often leaves really “milky” looking water with a very starchy taste. Wish I would have thought to do that before but WILL be trying this again, with that adjustment!

  11. Oh. My. Word. Crazy delicious. Second time I made it is I used rotisserie chicken from Costco, added lots of cilantro and squeezed the lime juice straight in to the pot. Served with quesadillas and garlic-salted sour cream. It’s at the top of our rotation!!

  12. If I could give this recipe 10 stars I would. Amazing, spicy, delicious. I made it with home roasted green chili…even better.

  13. Any chance of converting this to instant pot? Maybe high pressure for half the time the box of linguine says with a quick release?

  14. Very good! I would just put 5 cups of chicken stock and 3 cups of water to intensify the flavor. I also added a package of frozen sweet corn and it came out really nice 🙂

  15. lacked a little flavor in the broth and I am not sure how I feel about linguine in soup but really enjoyed this on a cold day

  16. Few tips: brown (then remove) the chicken before sweating the onions down; mince the garlic vs rough chop; use 1 cup less of water; break noodles in half before adding, as well as cooking a min or two less then reco’d; diced green chilis are good, use 1/2 can though; make sure to use mexican oregano! lime juice, avocado and cilantro at the end is needed to balance it out, not just for show.

  17. Delicious! The best Mexican soup I have ever tasted. Added mung bean noodles instead of rice noodles and it was so refreshing for summer

  18. I made this soup with homemade fish broth algae, mushrooms, garlic , ginger, jalapeño, and soba noodles. Best ever to recover after the stomach/ flu virus. My Dad recipe with a twist.

  19. I am a HUGE fan of your website and have been making my way through many of these recipes, and this one was especially wonderful. My own adjustments were:
    roasted a cornish hen with all the spices listed and a lime slice/garlic/onions/japaleno on the inside of the bird
    used all the juice from the bird into the frying pan and sauteed the veggies, pulled the meat off the bones and put in soup.
    Super filling and tastes wonderfully fresh with all the beautiful garnishes!!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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