Mexican Chicken Noodle Soup
A comforting and vibrant dish that brings warmth and flavor to any gathering. This easy-to-make soup features succulent shredded chicken, tender fideos, and a medley of spices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 cup fideos (or any thin noodles)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté the vegetables: In a large pot over medium heat, add a splash of olive oil. Sauté the chopped onion, minced garlic, and chopped bell pepper for about 4-5 minutes until softened and fragrant.
- Add the chicken and tomatoes: Stir in the shredded chicken and can of diced tomatoes. Combine well, allowing the flavors to meld.
- Pour in the broth and seasoning: Add the chicken broth, chili powder, cumin, and a pinch of salt and pepper. Bring the mixture to a rolling boil.
- Cook the noodles: Stir in the fideos and reduce the heat to medium-low. Simmer for about 10 minutes or until the noodles are cooked through.
- Taste and adjust: Taste your soup and adjust the seasoning as necessary, adding more salt or pepper if needed.
- Serve and garnish: Serve the soup hot, garnishing with fresh cilantro for an extra burst of flavor if desired.
Notes
Use quality chicken broth for optimal flavor and fresh ingredients for the best taste.
Find it online: https://www.chickenpalette.com/mexican-chicken-noodle-soup/