Easy Southwest Chicken Noodle Soup (One-Pot, 35 Minutes)

Time: 35 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Dairy-free, Nut-free

Introduction

Chicken Noodle Soup gets a bold Southwest twist in this cozy, one-pot dinner that comes together in about 35 minutes. When you are tired of bland broth and plain noodles, this version steps in with chili, cumin, coriander, sweet corn, and hearty black beans. You still get everything you love about classic chicken noodle soup, but with a zesty kick, fresh cilantro, and a squeeze of lime that brightens every spoonful. The broth is light yet flavorful, the noodles are tender, and every bite has a mix of pasta, chicken, and vegetables. It is perfect for busy weeknights, chilly days, or whenever someone at home needs a comforting bowl that tastes a little more exciting than usual. If you like the idea of Chicken Pasta Soup and Southwest flavors, this bowl will quickly become a regular in your rotation.

If you are always looking for new Chicken Noodle Soup recipes, this Southwest version adds just the right amount of color and spice to your usual rotation.

Why You’ll Love It

• Weeknight-easy: minimal chopping, simple spices, and clear timing.
• Flexible: swap in leftover chicken, different noodles, or extra veggies.
• Balanced flavor: warm chili and cumin balanced with bright lime and fresh cilantro.
• Great leftovers: thickens slightly and reheats beautifully for lunch the next day.

Easy Southwest Chicken Noodle Soup (One-Pot, 35 Minutes)

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• Author: Lily
• Total Time: 35 minutes
• Yield: 4–6 servings

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Description

Cozy Southwest Chicken Noodle Soup made in one pot with tender chicken, egg noodles, black beans, corn, green chiles, and warm chili–cumin spices, finished with fresh cilantro and lime for a bright, zesty twist on classic chicken noodle soup.

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Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon black pepper

• 6 cups low-sodium chicken broth

• 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices

• 1 can (4 ounces) diced green chiles, mild or medium

• 1 can (15 ounces) black beans, drained and rinsed

• 1 1/2 cups frozen or canned corn kernels, drained if canned

• 2 1/2 cups uncooked wide egg noodles

• Juice of 1–2 limes, plus wedges for serving

• 1/4 cup chopped fresh cilantro, plus extra for garnish

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Instructions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and a pinch of salt and cook 3–4 minutes, until softened and translucent. Stir in the garlic and cook about 30 seconds, just until fragrant.

2. Add the chicken pieces. Sprinkle in the chili powder, cumin, coriander, oregano, 1 teaspoon kosher salt, and black pepper. Cook 4–5 minutes, stirring occasionally, until the chicken is opaque on the outside and the spices are fragrant.

3. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the fire-roasted tomatoes with their juices and the diced green chiles. Bring to a gentle boil, then reduce to a lively simmer and cook 8–10 minutes, until the chicken is cooked through and the flavors meld.

4. Stir in the black beans, corn, and egg noodles. Return to a simmer and cook 7–9 minutes, stirring occasionally, until the noodles are just tender and the broth has slightly thickened.

5. Turn off the heat. Stir in the lime juice and chopped cilantro. Taste and adjust with more salt, pepper, or lime as needed. Let the soup rest 3–5 minutes so the noodles finish softening and the flavors settle.

6. Ladle into bowls, making sure each serving gets plenty of noodles, chicken, beans, and corn. Garnish with extra cilantro and lime wedges for squeezing.

Notes

• Use low-sodium broth so you can season to taste at the end without the soup becoming too salty.

• For faster prep, use frozen diced onions, frozen corn, and pre-cooked rotisserie chicken (stir in near the end just to warm through).

• Swap proteins with leftover turkey or rotisserie chicken; add extra veggies like bell peppers, carrots, or zucchini if you like.

• For more heat, use hot green chiles or add a pinch of red pepper flakes or minced chipotle in adobo.

• To keep noodles from getting too soft in leftovers, slightly undercook them or cook them separately and add to each bowl.

• For a creamier version, blend 1–2 cups of the soup (without noodles) and stir back in, or whisk in a little plain yogurt or unsweetened coconut milk off the heat.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot stovetop
• Cuisine: Southwest

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 6 cups low-sodium chicken broth
• 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
• 1 can (4 ounces) diced green chiles, mild or medium
• 1 can (15 ounces) black beans, drained and rinsed
• 1½ cups frozen or canned corn kernels, drained if canned
• 2½ cups uncooked wide egg noodles
• Juice of 1–2 limes, plus wedges for serving
• ¼ cup chopped fresh cilantro, plus extra for garnish

What each ingredient does:
Olive oil: helps soften aromatics and brown the chicken lightly.
Onion and garlic: build a savory, cozy base for the broth.
Chicken: adds lean protein and classic Chicken Noodle Soup comfort.
Chili powder, cumin, coriander, oregano: create that warm Southwest profile without overwhelming heat.
Salt and pepper: season everything in layers.
Chicken broth: gives body and depth to the soup base.
Fire-roasted tomatoes: add acidity and gentle smokiness.
Green chiles: bring mild heat and extra flavor.
Black beans: make the soup heartier and more filling.
Corn: adds sweetness and color.
Egg noodles: bring that familiar Chicken Noodle Soup texture and help thicken the broth slightly.
Lime juice: brightens the whole pot right at the end.
Cilantro: adds fresh, herbal notes on top.

Pro tip: Use low-sodium stock so you can season perfectly at the end without the soup becoming too salty.

Substitutions & Swaps

• Aromatics: No yellow onion? Use white onion, shallots, or even the white parts of green onions. Garlic powder can stand in for fresh garlic in a pinch.
• Protein: Swap the chicken with leftover roasted chicken or turkey for an easy Turkey Noodle Soup riff. You can also use shredded rotisserie chicken and add it toward the end to prevent overcooking.
• Noodles: Wide egg noodles are classic, but you can swap in small pasta shapes to lean into Pasta Soup Recipes, or try rice noodles for a Rice Noodle Soup variation. Adjust cooking time as needed.
• Beans and veg: Use pinto or kidney beans if you do not have black beans. Add bell peppers, diced carrots, or zucchini for more vegetables.
• Heat level: Use hot green chiles or add a pinch of red pepper flakes if you like more spice, or stick to mild chiles for family-friendly bowls.
• Diet swaps: For egg-free diets, use a wheat or gluten-free noodle you tolerate. For gluten-free, choose your favorite GF Soup Noodle Recipes pasta and watch the cooking time closely.

Budget and time saver: use frozen diced onion, frozen corn, and pre-shredded rotisserie chicken to turn this into a true 20-minute meal.

Equipment Notes

• Main pot: A heavy 5–6 quart Dutch oven or soup pot works best for even heat and enough room for the noodles to move around.
• Knife and board: A sharp chef’s knife makes quick work of chopping onion and cubing chicken.
• Measuring tools: Measuring spoons for spices keep the flavor balanced; a liquid measuring cup is helpful for broth.
• Ladle: Handy for serving without losing all the broth at the end.

If you are worried about cleanup, a nonstick or enamel-coated pot can help prevent noodles sticking to the bottom. Stir a few times as they cook and the soup will stay nice and smooth.

Step-by-Step Instructions

1. Sauté the aromatics.
   Heat the olive oil in your pot over medium heat. Add the diced onion and a pinch of salt. Cook 3–4 minutes until the onion turns translucent and soft around the edges. Stir in the minced garlic and cook 30 seconds until fragrant. This step lays down a flavorful base so the broth does not taste flat.
2. Brown the chicken and bloom the spices.
   Add the chicken pieces to the pot in a single layer. Sprinkle with chili powder, cumin, coriander, oregano, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until the chicken is opaque on the outside. You are not fully cooking it yet, just searing lightly while the spices bloom in the hot oil.
3. Build the broth.
   Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Add the fire-roasted tomatoes with their juices and the diced green chiles. Bring the mixture up to a gentle boil, then reduce the heat to maintain a lively simmer. Let it cook 8–10 minutes so the flavors meld and the chicken cooks through.
4. Add beans, corn, and noodles.
   Stir in the black beans, corn, and egg noodles. Return the soup to a simmer and cook 7–9 minutes, stirring occasionally, until the noodles are just tender. They should be soft but not mushy. The broth will thicken slightly as the noodles release some starch.
5. Finish with lime and cilantro.
   Turn off the heat. Stir in the lime juice and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime to balance the richness of the broth with brightness. Let the soup rest 3–5 minutes; this helps the noodles finish cooking gently and the flavors settle.
6. Serve.
   Ladle the soup into warm bowls, making sure each serving gets plenty of noodles, chicken, beans, and corn. Top with extra cilantro and lime wedges for squeezing at the table.

Visual cues: the noodles should be plump and tender, the chicken cooked through (no pink), and the broth lightly thickened but still clearly soupy.

Make-Ahead, Storage & Reheating

You can prep most of this Southwest Chicken Noodle Soup 1–2 days ahead. Chop the onion and garlic, measure the spices, and even cook the chicken in advance; store them in airtight containers in the fridge. For best texture, cook the noodles fresh when you plan to serve.

Leftover soup keeps well in the refrigerator for 3–4 days. The noodles will continue to absorb broth as they sit, so the soup may look more like a stew by day two. To freeze, it is best to cool the broth, chicken, beans, and vegetables without noodles, then freeze up to 3 months. Reheat gently on the stovetop and cook fresh noodles directly in the hot broth before serving.

To reheat, warm over medium-low heat on the stove or in the microwave at medium power, stirring halfway. Add a splash of broth or water to loosen, and finish with a squeeze of lime to wake the flavors back up.

How to Lighten It or Make It Creamy

To keep this Chicken Noodle Soup on the lighter side, stick with lean chicken breast and use extra vegetables like bell peppers or zucchini to bulk up each bowl. You can reduce the amount of noodles slightly and add more black beans for extra fiber and protein without extra fat.

If you want a creamier version, remove 1–2 cups of the soup (without noodles), blend it until smooth, then stir it back into the pot before serving. Another option is to stir in a small amount of plain yogurt or unsweetened coconut milk off the heat, which gives the broth a silky texture. If you add dairy, temper it by whisking in a little hot soup first to help prevent curdling.

Toppings, Garnishes & Finishes

A few simple toppings turn this Southwest bowl into something special:

• Crunch: tortilla strips or crushed tortilla chips add a satisfying bite.
• Fresh: extra cilantro, thinly sliced green onions, or a handful of diced fresh tomato.
• Tang and heat: more lime juice, a drizzle of chili oil, or a sprinkle of red pepper flakes.

A sprinkle, a swirl, a squeeze—your three-second upgrade to every bowl.

Sides & Pairings

Serve this Southwest Chicken Noodle Soup with warm crusty bread, cornbread, or soft dinner rolls to soak up the flavorful broth. A simple green salad with a lime vinaigrette balances the warmth of the soup. Steamed or roasted broccoli or a tray of roasted mixed vegetables also pair nicely if you want to round out the meal. For drinks, try sparkling water with lime, a light herbal tea, or your favorite non-alcoholic citrus spritzer.

Scaling the Recipe

To feed a crowd, you can easily double this recipe in a larger Dutch oven or stockpot. Keep the ratio of broth to noodles generous so the soup does not become too thick as it sits. When doubling, add the noodles gradually and start checking for doneness a minute or two earlier than the recipe states, since pots retain heat differently. To halve the recipe, simply reduce all ingredients by half but keep the cooking times roughly the same, watching the noodles closely.

Cool leftovers in shallow containers so they chill quickly, which helps maintain flavor and texture.

Nutrition & Dietary Notes

This Southwest Chicken Noodle Soup is a balanced bowl with lean protein from chicken, fiber from black beans and corn, and satisfying carbs from noodles. There is no dairy in the base recipe, so it works for many dairy-free eaters. Use gluten-free noodles if needed to make it a gluten-free Noodle Soup Recipes option. There are no nuts, and you control the salt level by choosing low-sodium broth and seasoning to taste.

Troubleshooting

• Too salty: Add a bit more unsalted broth or water and a squeeze of lime juice. The acid helps tame saltiness.
• Too bland: Check if you added enough salt. Then layer in more chili powder or cumin, and finish with extra lime and fresh cilantro.
• Too watery: Simmer the soup uncovered for a few minutes to reduce the broth, or stir in a small handful of extra noodles and cook until tender.
• Overcooked noodles: Next time, cook them a minute less or cook them separately and add to each bowl. For now, add more broth to loosen the texture and brighten with lime and herbs.

FAQs

Can I use frozen or precut ingredients?
Yes. Frozen chopped onions, frozen corn, and precooked shredded chicken all work well and save time.

What are the best protein or vegetable swaps?
Leftover turkey, shredded beef, or even cooked beans only (for a vegetarian bowl) are all tasty. Add bell peppers, carrots, or zucchini to bump up the vegetables.

How do I keep it from drying out?
Because noodles soak up broth, keep extra stock on hand. Add some as you reheat, and avoid boiling the soup hard once the noodles are cooked.

Can I make it dairy-free or gluten-free?
The base recipe is naturally dairy-free. Use gluten-free noodles for a GF version and confirm that your broth and spices are labeled gluten-free.

How long does it keep and can I freeze it?
Refrigerate for 3–4 days. For freezing up to 3 months, store the soup without noodles and add freshly cooked pasta when serving.

Variations

• Lemony Herb Southwest Chicken Noodle Soup – Add extra lime zest and juice, plus a handful of chopped fresh parsley and green onion right before serving.
• Spicy Chipotle Chicken Noodle Soup – Stir in 1–2 teaspoons of minced chipotle in adobo with the tomatoes for smoky heat, balancing with an extra squeeze of lime.
• Creamy Parmesan Chicken Pasta Soup – Stir in a modest handful of grated hard cheese and a splash of cream off the heat for a richer Pasta Soup Recipes take.

Chef Notes / Test Kitchen Tips

The biggest flavor upgrade for this soup is seasoning in layers. Salt the onions, then the chicken, then adjust again at the end after adding lime juice. Let the spices toast briefly with the chicken and oil before you add broth; this makes the chili and cumin taste deeper, not dusty. Watch the noodles closely in the last few minutes—there is a window of about 2–3 minutes where they are perfectly tender. If you plan on leftovers, cook the noodles just shy of done so they hold up well when reheated.

Conclusion

This Southwest Chicken Noodle Soup takes everything you love about classic Chicken Noodle Soup and turns it into a brighter, heartier, weeknight-ready bowl. With pantry staples, one pot, and about 35 minutes, you get a comforting meal that keeps well for next-day lunches too. Keep some extra broth and limes on hand, and you will always be ready to ladle up a warm, zesty dinner. When you try it, come back and make it again your own with your favorite toppings and swaps.

For more cozy bowls you can rely on all season long, check out some of my other easy soup recipes and build yourself a go-to weeknight lineup.