spiralizing recipes - soups - mexican chicken noodle soup

mexican chicken noodle soup

Our first post for the New Year! What’s better than a nice hot soup when the weather cools down? This spicy, tomato-based soup is another international variation of chicken noodle soup. Blast away your runny nose with this healthy dose of sunny Mexico 🙂



6 servings

Prep time

25-30 minutes




1300 mg

Dietary fiber

2.1 g

Total fat

26.9 g

Total carbs

47.5 g


21.4 g


  • 2 cups zucchini noodles, spaghetti circles cut

  • 6 cups chicken stock

  • 2 14-oz. cans roasted tomatoes

  • 4 boneless, skinless chicken breasts

  • 5 large garlic cloves, minced

  • 1 yellow onion, chopped

  • 1 large bunch cilantro, chopped (approximately 1 cup)

  • 1 jalapeno pepper, seeded and minced

  • 2 medium carrots, chopped into “coins”

  • Juice of 2 limes

  • 2 Tbsp. olive oil

  • 1 tsp. cumin

  • 1 tsp. turmeric

  • 1 tsp. black pepper


  • In a large stock pot, heat the onion, carrots, and garlic in the oil until the onions are translucent.
  • Add the canned tomatoes (juice and all), the chicken stock and the chicken pieces. Bring to a boil and cook until the chicken is cooked through. Remove the chicken from the pot and set aside to cool.
  • Reduce to a simmer and cover. When the chicken is cool, shred it and return it to the pot.
  • Add the noodles, the spices, and the line juice. Continue to simmer for another 30 seconds, then remove from heat.
  • Serve hot with fresh cilantro garnish!

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