Time: 35 minutes • Yield: 4–6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Dairy-free, Nut-free
Introduction
Chicken Noodle Soup is the comfort classic we all know, but this Southwest Chicken Noodle Soup proves it does not have to be plain to be soothing. Instead of a simple broth and carrots, you get noodles, tender chicken, black beans, corn, tomatoes, and a chili-coriander spice blend that makes every spoonful feel bright and warming at the same time. A squeeze of lime and a handful of cilantro at the end pull everything together into a bowl that feels both familiar and new. The texture is hearty like a Chicken Pasta Soup, but the broth stays light enough that you will want seconds. This recipe is made for busy weeknights, meal prep lunches, and those evenings when you want a big pot of something everyone at the table will happily eat.
If classic Chicken Noodle Soups are your comfort zone, this Southwest twist keeps the soothing feel but layers in extra texture and flavor.
Why You’ll Love It
- Weeknight-easy: straight-forward ingredients, minimal chopping, and ready in roughly 35 minutes.
- Flexible and forgiving: choose your favorite noodles, use leftover chicken or turkey, and add vegetables you already have.
- Flavorful but gentle: chili, cumin, and coriander bring warmth without overpowering heat, perfect for family dinners.
- Leftover-friendly: thickens slightly as it sits, making it ideal for make-ahead lunches.
Southwest Chicken Noodle Soup
Ingredients
Equipment
Method
- Set a Dutch oven or soup pot over medium heat and add the olive oil. Once hot, add the chopped onion and a pinch of salt. Cook for 3–4 minutes until translucent, then stir in garlic and cook 30 seconds more.
- Add cubed chicken and sprinkle with chili powder, cumin, coriander, oregano, salt, and pepper. Cook 4–5 minutes, stirring occasionally, until chicken is no longer pink outside.
- Pour in chicken broth and scrape the bottom of the pot to release browned bits. Add diced tomatoes and green chiles. Bring to a gentle boil, then reduce to simmer and cook 8–10 minutes.
- Stir in black beans, corn, and noodles. Simmer for 7–9 minutes, stirring occasionally, until noodles are just tender.
- Turn off heat. Stir in lime juice and cilantro. Taste and adjust seasoning with extra salt, pepper, or lime.
- Ladle into bowls and garnish with more cilantro or lime wedges if desired. Serve warm with tortilla chips or toast.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into small cubes
- 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 freshly ground black pepper
- 6 cups low-sodium chicken broth
- 1 can (14.5 ounces) diced tomatoes, preferably fire-roasted
- 1 can (4 ounces) diced green chiles
- 1 can (15 ounces) black beans, drained and rinsed
- 1½ cups corn kernels (frozen or canned and drained)
- 2½ cups wide egg noodles or spiral noodles
- Juice of 1–2 limes, to taste
- ¼–⅓ cup chopped fresh cilantro
Role of each ingredient:
Onion and garlic create the savory base.
Chicken provides protein and that classic Chicken Noodle Soup feel.
Chili powder, cumin, coriander, and oregano stack warm Southwest flavors.
Salt and pepper build seasoning in layers.
Chicken broth forms the flavorful soup base.
Tomatoes and green chiles add acidity and gentle spice.
Black beans and corn make the soup hearty enough to stand alone as dinner.
Egg noodles or spirals bring a comforting Soup Noodle Recipes texture.
Lime juice brightens the pot at the end.
Cilantro finishes with freshness.
Must-haves are the broth, chicken, noodles, and core spices; beans and corn are highly recommended but more flexible.
Pro tip: Choose low-sodium stock and taste at the end before adding more salt so the soup stays balanced.
Substitutions & Swaps
- Aromatics: Swap yellow onion for white onion or leeks. Use ½ teaspoon garlic powder if you are out of fresh garlic.
- Protein: Shredded rotisserie chicken works beautifully; stir it in when you add the beans and corn so it just warms through. Leftover poultry turns this into an easy Turkey Noodle Soup.
- Noodles: Use wide egg noodles for classic texture, rotini for a Chicken Pasta Soup vibe, or ramen bricks for a fun Chicken Ramen Noodle Soup twist. Rice noodles also work if you prefer Rice Noodle Soup; just cook them a little less.
- Beans and veg: Replace black beans with pinto beans or leave them out if your family prefers. Add diced bell peppers, carrot coins, or spinach for extra vegetables.
- Heat level: Choose mild or hot green chiles, and add red pepper flakes if you like spice.
- Diet swaps: For gluten-free, use your favorite GF pasta and confirm the broth is gluten-free. For egg-free, choose a noodle without egg.
Short on time? Use frozen chopped onion, pre-minced garlic, and cooked shredded chicken to get the soup on the table even faster.
Equipment Notes
You do not need fancy tools for this recipe. A sturdy 5–6 quart Dutch oven or soup pot is ideal, with high enough sides to give the noodles room as they cook. A good chef’s knife makes chopping easier and safer. Keep a wooden spoon or silicone spatula nearby for stirring and scraping up browned bits as you add broth. A ladle and heat-safe bowl or mug help with serving. If you want easier cleanup, choose a pot with a light-colored interior so you can easily see browning and fond on the bottom.
Step-by-Step Instructions
- Start with the aromatics.
Set your pot over medium heat and add the olive oil. When it shimmers, add the chopped onion and a pinch of salt. Cook about 3–4 minutes, stirring now and then, until the onion softens and turns translucent. Stir in the minced garlic and cook 30 seconds until fragrant. This builds a flavorful base so the broth tastes rich from the start. - Add chicken and spice.
Stir in the cubed chicken, spreading it into an even layer. Sprinkle chili powder, cumin, coriander, oregano, salt, and pepper over the top. Cook 4–5 minutes, stirring occasionally, until the chicken is no longer pink on the outside and the spices smell toasty. You do not need deep browning, just a light sear and a chance for the spices to bloom. - Pour in the broth and tomatoes.
Carefully pour in the chicken broth. Use your spoon to scrape up any browned bits from the bottom; that fond carries lots of flavor. Add the diced tomatoes with their juices and the diced green chiles. Bring the mixture up to a gentle boil, then reduce the heat to a steady simmer. Let it cook 8–10 minutes so the chicken cooks through and the flavors meld. - Add beans, corn, and noodles.
Stir in the rinsed black beans, corn, and noodles. Return to a simmer and cook 7–9 minutes, stirring a few times to prevent sticking, until the noodles are tender. The soup should thicken slightly but still be brothy. Taste a noodle; it should be soft in the center but not falling apart. - Finish the soup.
Turn off the heat. Stir in lime juice and chopped cilantro. Start with the juice of one lime and add more if you like a brighter broth. Taste and adjust seasoning with extra salt, pepper, or a touch more chili powder as needed. Let the soup rest for a few minutes; this allows the noodles to finish cooking gently. - Serve and garnish.
Ladle the soup into bowls, making sure each one gets a mix of noodles, chicken, beans, and corn. Top with extra cilantro and lime wedges on the side. If you like crunch, add a handful of tortilla strips or chips at the table.
Doneness cues: the chicken should be completely cooked, noodles tender but not mushy, and the broth lightly thickened with visible beans, corn, and herbs.
Make-Ahead, Storage & Reheating
You can chop the onion, garlic, and cilantro a day ahead and keep them refrigerated in airtight containers. Measuring the spices in advance also speeds up dinner time. If you want to make the soup fully ahead, cook it through step 4 and stop while the noodles are just barely tender; this helps them hold up during storage.
Store leftovers in the fridge for 3–4 days. The noodles will absorb more broth as they sit, so plan to add a splash of stock or water when reheating. For longer storage, freeze the broth, chicken, beans, and vegetables without noodles for up to 3 months, then cook fresh noodles into the reheated soup.
To reheat, warm gently on the stovetop over medium-low, stirring occasionally, or microwave in short intervals. Add a bit of extra liquid as needed and always finish with a little fresh lime to bring the flavors back to life.
How to Lighten or Make It Creamy
To keep this soup extra light, use a little less oil, add more vegetables, and reduce the noodle amount slightly while increasing the black beans. The beans provide protein and fiber that keep the soup filling.
For a creamy variation, purée 1–2 cups of the soup (without noodles) until smooth and stir it back into the pot. You can also swirl in a spoonful of plain yogurt or a splash of coconut milk at the end for richness. When adding any dairy, temper it with a bit of hot soup before stirring it into the full pot to help prevent curdling.
Toppings, Garnishes & Finishes
Think of toppings as the finishing touch that customizes each bowl:
- Crunch from tortilla strips, crushed tortilla chips, or toasted pepitas.
- Freshness from cilantro, sliced green onions, or diced avocado.
- Tang and heat from extra lime wedges, jalapeño slices, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—simple upgrades that make your bowl feel restaurant-worthy.
Sides & Pairings
Southwest Chicken Noodle Soup is filling on its own, but a few sides make it feel like a full spread. Serve with warm flour or corn tortillas, buttered toast, or cornbread for dipping. A quick chopped salad with lettuce, cucumber, and a citrus dressing adds crunch and freshness. For drinks, try sparkling water with lime, a light iced tea, or a simple citrus-infused water to echo the lime in the soup.
If you like planning simple, mix-and-match dinners, pairing this bowl with a few more family-friendly soups gives you an easy rotation for busy weeks.
Scaling the Recipe
Cooking for more people? Double the recipe in a large stockpot, keeping an eye on the noodles so they do not overcook. You may want to hold back a cup or two of noodles and add them gradually so the pot does not get overcrowded. When halving the recipe, use a smaller pot and keep cooking times mostly the same, especially for simmering the broth before adding noodles. For batch cooking, cool the soup in shallow containers so it chills quickly and safely before refrigerating or freezing.
Nutrition & Dietary Notes
Each bowl of this Southwest Chicken Noodle Soup offers lean protein from chicken, complex carbohydrates from noodles and beans, and fiber from beans, corn, and tomatoes. It is naturally dairy-free and nut-free, making it an easy option for different dietary needs. Use gluten-free noodles and verify your broth is gluten-free to adapt it for gluten-sensitive eaters. With a modest amount of oil and plenty of broth, it feels satisfying without being heavy.
Troubleshooting
- Soup tastes flat: Add a pinch more salt first, then a squeeze of lime and another spoonful of cilantro. Often it is missing brightness more than spice.
- Too spicy: Stir in a little extra broth and a tiny splash of honey or a bit more corn to soften the heat.
- Too thick: Add additional broth or water until you reach your preferred consistency, then recheck seasoning.
- Too thin: Simmer uncovered for several minutes or add a small handful of extra noodles and cook until tender.
- Noodles overdone: Next time, cook them a minute less or boil them separately and combine just before serving.
FAQs
Can I use frozen chicken?
If using frozen chicken, thaw completely before cooking so it sears properly and cooks evenly in the broth.
Can I make this in a slow cooker?
Yes. Add everything except noodles, beans, corn, lime, and cilantro to the slow cooker and cook until the chicken is tender. Stir in beans, corn, and noodles during the last 20–30 minutes, then finish with lime and cilantro.
What noodles work best?
Wide egg noodles, spirals, or small shells all work well. Ramen bricks can be fun too; just add them toward the end and cook until just tender.
How do I keep leftovers from getting mushy?
Cook the noodles a bit al dente and cool leftovers quickly. If you plan to store a lot, cook some noodles separately and add them to bowls as you reheat.
Can I make it gluten-free?
Yes. Use certified gluten-free noodles and confirm that your broth and spices are gluten-free.
Variations
- Lime-Loaded Herb Southwest Noodle Soup – Add extra lime zest and juice plus a big handful of fresh parsley and green onion at the end.
- Smoky Chipotle Southwest Noodle Soup – Stir in chopped chipotle in adobo with the tomatoes for a deeper smoky flavor.
- Creamy Southwest Noodle Soup – Blend part of the soup and return it to the pot, then finish with a swirl of creamy dairy or coconut milk.
Chef Notes / Test Kitchen Tips
The key to a flavorful Southwest Chicken Noodle Soup is layering. Season lightly at each stage—onions, chicken, then broth—and resist the urge to dump extra noodles in at the beginning, because they expand as they cook. Keep the soup at a brisk simmer instead of a rolling boil once the noodles are in; this helps them cook evenly without breaking apart. Finally, do not skip the lime and cilantro. They turn a good pot of soup into something you will actually crave.
Conclusion
This Southwest Chicken Noodle Soup is comfort food with personality: noodle-heavy, packed with chicken, beans, and corn, and brightened with lime and cilantro. It is easy enough for a weeknight but special enough to serve to friends or family when they need a warm, generous meal. It keeps well for a few days, making it ideal for leftovers and lunches. When you try it, adjust the toppings and heat level to your own taste, and enjoy having a reliable, cozy Noodle Soup Recipes favorite in your rotation.
