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–+ servings
Amanda Patel

Southwest Chicken Noodle Soup

A cozy, flavorful twist on the classic, this Southwest Chicken Noodle Soup blends tender chicken, egg noodles, beans, corn, tomatoes, and warming chili-coriander spices. It’s hearty, brightened with lime and cilantro, and comes together in one pot in just 35 minutes — perfect for weeknights or make-ahead lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: American, Southwest
Calories: 362
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, cubed
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp freshly ground black pepper
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, fire-roasted preferred
  • 1 can (4 oz) diced green chiles
  • 1 can (15 oz) black beans, drained and rinsed
  • 1.5 cups corn kernels (frozen or canned)
  • 2.5 cups wide egg noodles or spiral noodles
  • 1–2 limes, juiced to taste
  • 0.25–0.33 cup chopped fresh cilantro

Equipment

  • Dutch oven or soup pot 5–6 quart capacity recommended.
  • chef's knife For chopping onion, garlic, and cilantro.
  • Wooden spoon or silicone spatula Ideal for stirring and deglazing.
  • ladle For serving the soup.
  • Citrus juicer Optional, for juicing limes.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Stir in black beans, corn, and noodles. Simmer for 7–9 minutes, stirring occasionally, until noodles are just tender.
  5. Turn off heat. Stir in lime juice and cilantro. Taste and adjust seasoning with extra salt, pepper, or lime.
  6. Ladle into bowls and garnish with more cilantro or lime wedges if desired. Serve warm with tortilla chips or toast.

Nutrition

Calories: 362kcalCarbohydrates: 37gProtein: 28gFat: 13gSaturated Fat: 2.5gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 7.6gCholesterol: 66mgSodium: 895mgPotassium: 676mgFiber: 6.4gSugar: 4.2gVitamin A: 720IUVitamin C: 17mgCalcium: 63mgIron: 3.1mg

Notes

Use shredded rotisserie chicken for an even faster meal. Cook noodles separately if you plan to store leftovers, and brighten each bowl with fresh lime juice and cilantro just before serving. For extra heat, add jalapeños or chipotle in adobo. For a creamy variation, stir in a splash of coconut milk or plain yogurt.

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