Mexican Chicken Noodle Soup Recipe

Name: Mexican Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large ripe tomatoes, skinned and seeded; 1 small onion, roughly chopped; 2 canned chipotle chiles en adobo or 2 dried chipotle chiles, soaked; 2 garlic cloves; 3 tbsp vegetable oil; 2 boneless and skinless chicken breasts, cut into bite-sized pieces; 3 3/4 cups chicken stock; 8 oz (225g) Mexican fideos or angel hair pasta; 1/4 cup sour cream; 1 avocado, peeled, pitted, and cubed

Servings: persons

1
Puree the tomatoes, onion, chiles, and garlic in a blender.
2
Heat 2 tbsp of the oil in a large saucepan over medium-high heat.
3
Add the chicken and stir-fry for 23 minutes, or until just cooked.
4
Using a slotted spoon, transfer to a plate.
5
Add the remaining 1 tbsp oil to the pan and heat.
6
Reduce the heat to medium-low.
7
Add the noodles and cook, turning once, about 2 minutes, until golden.
8
Add the tomato puree and stir until the noodles are coated.
9
Stir in the stock and return the chicken to the saucepan.
10
Return the heat to high and cook until the noodles are tender.
11
Ladle the soup into bowls and top each serving with a dollop of sour cream and some avocado cubes.
12
Serve hot.
13
Variation:
14
Chinese Chicken Noodle Soup: Soak 6 dried Chinese mushrooms in 1 1/4 cup boiling water for 30 minutes.
15
Strain the soaking water into a large saucepan and add 2 1/2 cups chicken stock.
16
Slice the mushrooms and cut 2 boneless, skinless chicken breasts into thin strips.
17
Break up 6oz (175g) rice vermicelli into short lengths, stir into the stock, and bring to a simmer.
18
Cook for 2 minutes, then add the mushrooms, chicken, and 3/4 cup fresh or thawed frozen corn.
19
Simmer until the noodles are tender, about 2 minutes more.
20
Spoon into bowls and serve at once.

882

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large ripe tomatoes, skinned and seeded, 1 small onion, roughly chopped, 2 canned chipotle chiles en adobo or 2 dried chipotle chiles, soaked, 2 garlic cloves, and more.

Yes, Mexican Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions