Mexican Style Chicken Noodle Soup
A comforting and flavorful Mexican style chicken noodle soup featuring tender chicken, vegetables, and traditional Mexican spices, perfect for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 tablespoons vegetable oil
1 medium white onion, finely chopped
3 cloves garlic, minced
1 medium jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
6 cups low-sodium chicken broth
2 medium tomatoes, diced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
2 cups cooked shredded chicken breast
4 ounces egg noodles
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion, garlic, and jalapeño pepper to the pot and sauté for 4-5 minutes until the onion is translucent and fragrant.
Stir in the ground cumin and dried oregano and cook for 1 minute to release the spices’ aroma.
Pour in the chicken broth and bring to a boil.
Add the diced tomatoes, sliced carrots, and celery to the pot. Reduce heat to medium-low and simmer for 15 minutes until the vegetables are tender.
Add the cooked shredded chicken and egg noodles to the soup. Cook for an additional 8-10 minutes until the noodles are tender.
Season the soup with salt and freshly ground black pepper to taste.
Remove the pot from heat and stir in the chopped fresh cilantro.
Serve the soup hot with lime wedges on the side for squeezing over each bowl.