Mexican Style Chicken Noodle Soup
A comforting and flavorful Mexican twist on classic chicken noodle soup featuring tender chicken, aromatic vegetables, and traditional Mexican seasonings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium white onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
6 cups low-sodium chicken broth
2 cups cooked shredded chicken breast
1 cup uncooked egg noodles
1 large tomato, diced
1/4 cup fresh cilantro, chopped
Salt, to taste
Black pepper, to taste
1 lime, cut into wedges
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, garlic, carrots, celery, and jalapeño pepper to the pot. Sauté for 5-7 minutes until vegetables are softened.
Stir in ground cumin, dried oregano, and smoked paprika. Cook for 1 minute until fragrant.
Pour in chicken broth and bring the mixture to a boil.
Add uncooked egg noodles and cook according to package instructions, about 7-8 minutes, until noodles are tender.
Add cooked shredded chicken and diced tomato to the pot. Simmer for 5 minutes to heat through and meld flavors.
Season the soup with salt and black pepper to taste.
Remove the pot from heat and stir in chopped fresh cilantro.
Serve the soup hot with lime wedges on the side for squeezing over individual bowls.