Hot Tex Mex Chicken Noodle Soup

southwestmeat & seafoodpoultryone-pot recipesluncheasy recipes

Jun 16

Written By Anadi Misra

This post may contain affiliate links. Read our disclosure policy

Jump to Recipe

This Hot Tex Mex Chicken Noodle soup recipe is made with a spicy pan-seared chicken breast and veggies. It’s all cooked together in a delicious broth, seasoned with cajun spice and served with macaroni!

Here is such a fun Tex Mex Chicken Noodle Soup recipe!

This is so perfect to make on a chilly winter afternoon or evening. Granted, however, I made this for the recipe pictures on a rainy summer’s day, but I don’t let the time of year stop me from making great food as I always say! It shouldn’t stop you either!

This Tex Mex Chicken Noodle Soup is based off of the classic chicken noodle soup with some twists and turns. It’s also a one-pot recipe, so there’s minimal clean-up and it’s ideal for meal prep! Almost no dishes as well, so that’s an extra bonus!

In this soup recipe, we’ve got lots of healthy veggies tossed in here with some pan-seared chicken breast and chicken broth. The chicken is seasoned with some cayenne pepper which really is the kick here! We first sear the chicken, then set it aside. We’ll then add our veggies and broth, and return the chicken to the pot. Finally, we’ll add some macaroni and let the pasta cook.

What’s absolutely amazing is that this soup can be ready in under 30 minutes! You’ve got a nutritious meal made in one pot in minimal time. What more can you ask for? I love the heat from this dish, but of course you can adjust the amount of cayenne pepper to your liking!

Hot Tex Mex Chicken Noodle Soup Ingredients

Here’s what you’ll need to make this soup recipe:

Chicken breast: You could use thighs as well if you’d like
Olive oil: Or any type of oil you like to cook the chicken and saute the veggies.
Veggies: For this recipe, I used onions, carrots, garlic, corn (frozen, fresh or canned is fine) and green peas (fresh, frozen or canned). You could use any other veggies such as peppers, or fresh tomatoes.
Tomato paste: Adds the colour to the soup, some sweetness, and more body and flavour to the base.
Garlic cloves: Adds lots of flavour and a bit of spice and heat. You just need garlic to make things tasty!
Macaroni: You could use any small pasta shape but here I’m using macaroni.
Tex Mex seasoning or cayenne pepper: Our source of heat in the soup!
Fresh parsley: Used for an optional garnish on top! You could use some fiesta blend cheese, sour cream, jalapeno slices, diced avocado or cilantro as a garnish as well!

How to Make Hot Tex Mex Chicken Noodle Soup

Making this Hot Tex Mex chicken noodle soup is quite simple, which makes it an awesome lunch to meal prep or make when you need something quick!

Begin by seasoning your chicken with salt, pepper and cayenne pepper.

Heat a pan on medium-high heat. Add about 1 tsp of olive oil to the pan. When the pan gets hot, place your chicken breast onto the pan.

Sear the chicken on both sides for 3-4 minutes each or until golden brown.

When the chicken is seared on both sides, set aside. Don’t worry if the chicken is still raw. It will finish cooking in the broth.

In the same pan add another teaspoon of olive oil, followed by your onions and garlic. Turn heat down to medium and sauté until soft, about 4-5 minutes.

Then add your tomato paste.

Mix well and cook for 1-2 minutes.

Now add the peas and corn (add carrot as well if peas and corn are not frozen).

Cook for a 3-4 minutes until peas and corn completely thaw, then add in the carrots.

Now pour in the chicken broth.

Season with cajun spice 1 teaspoon of cajun seasoning or adjust as needed and mix well.

Now add in the macaroni and mix well, bring the broth back up to a simmer.

Return the chicken to the pan.

Cover the pan and simmer until the pasta and chicken are cooked. Add extra water, 1/2 Cup at a time if you would like more broth.

Then, place the chicken on a cutting board and shred it using two forks.

Return the shredded chicken to the pan.

Garnish with freshly chopped parsley, serve hot, and enjoy!

Storing Leftovers

Add any leftovers to a container and once it has stopped steaming, place in the fridge uncovered until completely cooled. The Hot Tex Mex Chicken Noodle Soup is best served within 3 days of cooking. To reheat Hot Tex Chicken Noodle Soup, microwave for 4-6 minutes, stirring every 1 1/2 minute. Preferably, you can add the soup to a pot/pan with a Cup of water and bring to a simmer.

Note: As the dish stays in the fridge and reheats, the pasta will naturally absorb more water. The reheated dish may not have the same doneness in the pasta once reheated.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

chicken soup recipe, delicious chicken noodle soup recipe, homemade chicken soup recipe, pasta chicken soup recipe, simple chicken noodle soup recipe, zoo animals chicken soup recipe,

American, Tex-Mex. Soup

American

Yield: 2

Author: Anadi

Hot Tex Mex Chicken Noodle Soup

This Hot Tex Mex Chicken Noodle soup recipe is made with a spicy pan-seared chicken breast and veggies. It’s all cooked together in a delicious broth, seasoned with cajun spice and served with macaroni!

Prep time: 5 MCook time: 30 MTotal time: 35 M

Ingredients:

For the chicken

1 chicken breast
1 tsp Amazing Homemade Cajun Seasoning
1 tsp olive oil
salt and pepper to taste

For the Tex-Mex soup

1 tsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
2 Tbsp tomato paste
1/4 Cup carrots
1/4 Cup green peas (fresh or frozen)
1/4 Cup sweet corn (fresh or frozen)
4 Cups chicken broth (fresh or frozen)
1 tsp Amazing Homemade Cajun Seasoning
4 oz macaroni
parsley to garnish

Instructions:

Pat the chicken dry and season it on both sides with a teaspoon of Tex Mex or cajun seasoning and salt and pepper to taste
Heat a pan on medium-high heat and add 1 tsp olive oil. Once the pan is hot, sear the chicken on each side until it is golden brown about 3-4 minutes each side. When the chicken is seared on both sides, set aside. Don’t worry if the chicken is still raw. It will finish cooking in the broth.
In the same pan add another teaspoon of olive oil, followed by your onions and garlic. Turn heat down to medium and sauté until soft, about 4-5 minutes.
Now add the peas and corn (add carrot as well if peas and corn are defrosted). Cook for a 3-4 minutes until peas and corn completely thaw, then add in the carrots. Sauté for another minute.
Add the chicken broth and add about 1 teaspoon of cajun seasoning or adjust as needed. Now add in the macaroni and mix well, bring the broth back up to a simmer.
Return the chicken to the pan. Cover the pan and simmer until the pasta and chicken are cooked. Add extra water, 1/2 Cup at a time if you would like more broth.
Then, place the chicken on a cutting board and shred it using two forks. Return the shredded chicken to the pan.
Garnish with freshly chopped parsley, serve hot, and enjoy!

Notes:

Adjust the cajun seasoning according to your tastes. If the broth tastes too spicy before adding the pasta, keep in mind that as the pasta absorbs the spice, it will decrease the amount of heat. If reheating this dish from leftovers, keep in mind that as the dish stays in the fridge and reheats, the pasta will naturally absorb more water. The reheated dish may not have the same doneness in the pasta once reheated.