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.

Mexican Noodle Soup

Name: Mexican Noodle Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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); ⅛ – ¼ 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)

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

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

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-low heat, and simmer ten minutes or until pasta is done cooking and chicken is cooked through and tender.
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.

Notes

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).
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