Chicken Noodle Soup gets a zesty upgrade with tomato-chile broth, tender noodles, and a finish of crispy tortilla strips. This mash-up captures the comfort of classic chicken noodle while borrowing the vibrant toppings and textures of tortilla soup for a bowl that’s weeknight-fast and weekend-worthy.
Why You’ll Love It
The base is a quick sauté of onion, garlic, and jalapeño seasoned with chili powder, cumin, and smoked paprika. Canned tomatoes streamline the broth, while shredded chicken and noodles keep it familiar. A pile of tortilla strips, avocado, cilantro, and lime transforms each serving—every bite is brothy, crunchy, and bright. If you enjoy Noodle Soup Recipes, this one lives on repeat.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 jalapeños, finely diced (seed for less heat)
- 3 garlic cloves, minced
- 1 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika
- 6 cups low-sodium chicken broth
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 2 cups cooked shredded chicken
- 5–6 oz wide egg noodles (or similar)
- 1 tsp kosher salt, ½ tsp black pepper
- Juice of 1 lime, plus wedges for serving
- Toppings: crispy corn tortilla strips, diced avocado, chopped cilantro
Instructions
- Sauté & season: Warm oil in a soup pot over medium heat. Cook onion and jalapeño 5–6 minutes until tender. Stir in garlic, chili powder, cumin, and smoked paprika for 30 seconds.
- Build the soup: Add broth, tomatoes, salt, and pepper. Bring to a gentle boil.
- Noodles & chicken: Stir in egg noodles; cook to al dente (per package). Add chicken, corn, and beans; simmer 3–4 minutes to heat through.
- Finish: Off heat, stir in lime juice. Taste and adjust salt/pepper.
- Top & serve: Ladle into bowls and shower with tortilla strips, avocado, and cilantro.
Health Benefits
- Protein + fiber: Chicken and black beans keep you satisfied.
- Hydration: Broth-based soups support fluid intake without heaviness.
- Micronutrients: Tomatoes bring lycopene; cilantro and lime add antioxidants and vitamin C.
Variations
- Egg Noodle Soup classic: Skip beans and corn for a simpler, kid-friendly version.
- Rice Noodle Soup: Swap in medium rice noodles for a gluten-free bowl.
- Turkey Noodle Soup: Use shredded turkey and keep the same method.
- Chicken Pasta Soup: Replace noodles with ditalini or orzo for a Pasta Soup Recipes feel.
Pro Tips
- Crispy strips fast: Bake cut corn tortillas at 350°F with a mist of oil 8–12 minutes, tossing once. (They’re the signature garnish for tortilla soup. Rachel Cooks®)
- Add lime at the end: Keeps flavors bright and prevents bitterness.
- Control heat: Seed jalapeños or add a pinch of cayenne to taste.
Make-Ahead & Storage
Refrigerate up to 4 days. Noodles keep best when cooked separately and added to portions as you reheat. The soup freezes well without noodles; add freshly cooked pasta when serving.
Serving Ideas
Set out toppings buffet-style—extra tortilla strips, jalapeños, cilantro, avocado, and lime—so everyone customizes their bowl. It’s a fast favorite for Dinner Recipes and Soup Noodle Recipes alike.
