Mexican Chicken (or chickpea) Noodle soup

4.9 from 20 reviews

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!|




  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, 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.


  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.

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