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–+ servings
Amanda Patel

Chicken Noodle Soup with Chipotle

This smoky chipotle-spiced chicken noodle soup transforms the comfort classic with bold flavor and weeknight simplicity. With cumin, lime, avocado, and a tomato-laced broth, it’s a one-pot wonder that delivers balance in every bite—savory, spicy, and bright. Ideal for quick dinners, leftovers, or cozy lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Main, Soup
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp neutral oil
  • 1 small onion, diced
  • 2 medium carrots, sliced
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (optional)
  • 2 chipotle chiles in adobo, minced
  • 1–2 tsp adobo sauce
  • 1 can (14.5 oz) diced tomatoes, fire-roasted preferred
  • 6 cups low-sodium chicken broth
  • 8–9 oz rotini or wide egg noodles
  • 3 cups cooked shredded chicken (thigh or breast)
  • Salt and black pepper, to taste
  • 1 lime, juiced
  • 1 avocado, diced
  • 1/4 cup chopped cilantro

Equipment

  • 5–6-quart pot or Dutch oven Wide pots prevent noodle clumping.
  • Ladle with pour spout For clean serving and portioning.
  • Silicone spatula or wooden spoon Protects enamel and scrapes flavor.
  • Small bowl For spent limes and chipotle seeds.

Method
 

  1. Heat oil over medium in a 5–6 quart pot. Cook onion, carrot, and celery with a pinch of salt until glossy, about 3–4 minutes.
  2. Add garlic, cumin, and paprika. Stir and cook for 30–45 seconds until fragrant.
  3. Add minced chipotles and adobo sauce. Cook for 20–30 seconds to release oils and deepen flavor.
  4. Stir in diced tomatoes and broth. Bring to a lively simmer and season lightly with salt and pepper.
  5. Add pasta and cook until just shy of al dente (check package instructions, minus 1–2 minutes).
  6. Fold in shredded chicken and simmer 2–3 minutes to warm through.
  7. Off heat, stir in lime juice. Taste and adjust salt, pepper, or heat as needed.
  8. Ladle into bowls and top with avocado and chopped cilantro.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 29gFat: 17gSaturated Fat: 3.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 720mgPotassium: 670mgFiber: 5gSugar: 6gVitamin A: 5200IUVitamin C: 16mgCalcium: 60mgIron: 2mg

Notes

Use low-sodium broth to control seasoning. Substitute with turkey or beans for variation. Stir in yogurt or coconut milk off-heat for creaminess. To freeze, omit noodles and add them fresh when reheating. Add crushed tortilla chips or a splash of chili oil for flair.

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