This healthy one pot mexican chicken noodle soup combines the comfort of homemade chicken noodle soup with your favorite mexican flavors to bring out a fiesta in every spoonful. It's a quick gluten-free, noodle-y, highly-addictive meal!
This soup goes fab with a side of gluten-free jalapeno cheddar cornbread cupcakes and a skinny champagne margarita or two!
This post was updated on 1/28/2020 from it original publish date of January 10, 2017.
I'm diving right into this bowl of this mexican chicken noodle soup today.
Here's all the reasons that you need a big bowl of this in your life.... and likely why you need it in front of you right now.
Table of Contents
One-Pot Recipe:
It's a one-pot wonder.
The soup and noodles are cooked in the same pot. Only one dish to clean up afterwards.
Boom!
Some other one-pot dishes you have to try are the One-Pot Garlic Mushroom Chicken Dish, the One-Pot Thai Cashew Chicken, and our One-Pot Rosemary Goat Cheese Chicken Pasta!
How long it take to make?
This recipe is also a quickie.
From takeoff to finish line you are talking about 20-30 minutes total.
You can zoom right on into the eatin' part cuz the eatin' is good. Zoom......
Is this soup healthy?
This soup is gluten free, dairy free, and also has both vegan and paleo friendly options.
It's so easy to customize it to your needs.
Best Mexican Chicken Noodle Soup Recipe:
Three, this recipe combines all the comforts of warm chicken noodle soup with the vibrant flavors of your favorite mexican dishes.
Other deliciously easy soups to check out are our Slow Cooker Beer Cheese Soup, Slow Cooker Skinny Loaded Baked Potato Soup, and the Egg Drop Noodle Soup!
Soup Ingredients:
- coconut oil: can substitute this with olive oil or butter if needed
- ½ medium onion, chopped
- minced garlic
- cherry tomatoes, halved
- 1 medium carrot, diced
- ground cumin
- oregano, dried and chopped
- crushed red pepper flakes
- salt
- ground coriander
- lime juice
- gluten-free chicken broth: low sodium of regular chicken broth is fine
- cooked chicken, cubed or shredded
- pasta: gluten-free pasta if creating this dish as gluten-free
Directions:
- Heat the coconut oil, chopped onion, and minced garlic in a large pot over medium heat. Let the onion and garlic saute until browned, about 5 minutes.
- Add in the tomatoes, carrot, cumin, oregano, red pepper flakes, salt, and coriander and cook for 1 minute while stirring. If ingredients start to stick to the bottom of the pan add in a pinch more oil.
- Pour in the chicken broth and cooked chicken and bring to a boil. Once boiling add in the noodles and cook according to package instructions.
- Once noodles are cooked, serve the soup in big bowls and sprinkle with your favorite mexican toppings.
Mexican Noodle Soup Garnishes:
And last but not least, the toppings!
If you're trying to sound fancy, then call 'em garnishments.
Whatever you want to call them, there are plenty of them to top your soup off with: Large handfuls of fresh cilantro sprigs, creamy shredded cheeses, spicy jalapeno slices, a dollop of sour cream, a spritz of fresh lime juice, the list goes on....
Tips for this healthy one pot mexican chicken noodle soup recipe:
- To make this dish gluten free please make sure that both the noodles and the broth are GF.
- For the vegan version, swap the chicken out for chickpeas.
- To keep this dish dairy free, please omit the suggestion of putting cheese and/or sour cream as toppings.
- And for those of you who need to keep it paleo, sub out the GF noodles with your favorite spiralized veggie noodle of your choosing.
How to store leftover chicken noodle soup:
Store leftover soup in an airtight container in the fridge for up to 5 days.
To reheat your leftovers, place the soup in a microwave-safe container with a loose-fitting lid on top so that hot air can escape passed the lid.
Microwave on high for 60-90 seconds or until the reheated soup is warm and steamy to your liking.
Healthy One Pot Mexican Chicken Noodle Soup
This healthy one pot mexican chicken noodle soup combines the comfort of homemade chicken noodle soup with your favorite mexican flavors to bring out a fiesta in every spoonful. It's a quick gluten-free, noodle-y, highly-addictive meal!
Ingredients
- 2 tablespoon coconut oil
- ½ medium onion, chopped
- 2 teaspoon minced garlic
- 1 cup cherry tomatoes, halved
- 1 medium carrot, diced
- ½ tablespoon ground cumin
- 2 teaspoon oregano, dried and chopped
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon ground coriander
- 1 teaspoon lime juice
- 6-8 cups GF chicken broth
- 2-3 cups cooked chicken, cubed or shredded
- 10 ounces gf pasta
Instructions
- Heat the coconut oil, chopped onion, and minced garlic in a large pot over medium heat. Let the onion and garlic saute until browned, about 5 minutes.
- Add in the tomatoes, carrot, cumin, oregano, red pepper flakes, salt, and coriander and cook for 1 minute while stirring. If ingredients start to stick to the bottom of the pan add in a pinch more oil.
- Pour in the chicken broth and cooked chicken and bring to a boil. Once boiling add in the noodles and cook according to package instructions.
- Once noodles are cooked, serve the soup in big bowls and sprinkle with your favorite mexican toppings.
Notes
Finely diced jalapeno, cilantro, avocado slices, sour cream (or plain greek yogurt), salsa, pico de gallo, and/or shredded cheese make for awesome garnishes!
Nutrition Information:
Yield: 4 Serving Size: 4 peopleAmount Per Serving: Calories: 400
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