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.
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
Instructions
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.
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.
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.
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.
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.
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