Hot Tex Mex Chicken Noodle Soup

southwestmeat & seafoodpoultryone-pot recipesluncheasy recipessoups & stews

May 27

Written By Anadi Misra

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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 sunny spring afternoon, 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 Cajun seasoning and even cayenne pepper on the chicken to your liking!

Hot Tex Mex Chicken Noodle Soup Ingredients

Check out the FULL PRINTABLE RECIPE CARD by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button to see all ingredients and their quantities. You can also use the recipe card to scale the recipe based on how many portions of soup you want to make! By default, this recipe will make 6 portions.

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 sauté 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.
Chicken broth: I used no salt added chicken broth so that I can control the amount of salt myself as I cook.
Cajun seasoning: Our source of heat in the soup! For more details on how to make the Cajun seasoning, check out the full recipe here. It’s made with cayenne pepper, paprika, onion powder, garlic powder, oregano, thyme, black pepper and salt.
Fresh parsley: Used for an optional garnish on top! You could use some fiesta blend cheese, sour cream, jalapeño slices, 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!

Prepare the cajun seasoning in case you don't have any on hand. Simply mix all the ingredients for it.

Pat the chicken dry and season it on both sides with a teaspoon of Tex Mex or cajun seasoning. Add salt and pepper as desired.

Heat a pan on medium-high heat and add 2 tsp of 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, remove the chicken from the pan and let it rest.

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In the same pan add the remaining olive oil, followed by onions carrots and cajun seasoning. Sauté for 4-5 minutes or until the veggies soften. Add minced garlic, sauté for 1-2 minutes. Add green peas and corn and cook for 3-4 minutes.

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Add the tomato paste and mix well. Cook until the tartness of the tomatoes has cooked out. Add the chicken broth, followed by the macaroni. Mix well and adjust for salt.

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Nestle the chicken in the broth and bring the broth up to a simmer. Cover the pan with a lid, cook for 6-8 minutes or until the pasta is cooked and the chicken is cooked through. If required, add extra chicken broth or water, 1/2 Cup at a time to adjust the consistency of the dish.

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Remove the chicken and shred it well. Return the shredded chicken back to the pan, garnish with parsley and season with salt and pepper to taste.

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Serve topped with cheese and enjoy!

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Variations to Tex Mex Chicken NOodle Soup

Vegetarian: Omit the chicken and use tofu for the protein, in addition to vegetable broth for the base.
Spicier: Add more of the Cajun seasoning and perhaps even add in some jalapeños or Thai green chillies for more heat.
Milder: Want less heat? Reduce the amount of Cajun seasoning in this case.
Gluten-free: The only gluten we have in this recipe is the macaroni. All you need to do is find some gluten-free macaroni, which can be corn-based or lentil-based.
Shortcut: If you’ve got rotisserie chicken already in your home, then feel free to use it! That’s easy to shred and it’s full of flavour, plus you’ll cut down all the cook time of the chicken! As I mention in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, if there’s a suitable substitute you already have on hand, then go ahead and use it!
Noodle: If you want to replicate the Lipton chicken noodle soup, you can use thin egg noodles instead of the macaroni. I just wanted to switch things up with the macaroni! You could also just break some spaghetti or spaghettini if you don’t have egg noodles.
Taco-style: You can garnish with crushed tortilla chips for an extra crunch and a taco flair to your Tex Mex Chicken Noodle Soup!

Storing Leftovers

Add any leftovers to an airtight container. When the soup 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 @cooking.with.anadi. Thank you!

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Southwest, Tex-Mex, Cajun, Soup, poultry

American

Yield: 6

Author: Anadi

Spice Up Your Meals with Tex Mex Chicken Noodle Soup!https://youtu.be/RLm6RFZ8FYISee how to make a delicious Tex Mex chicken noodle soup that will make you stop buying the canned stuff! This Tex Mex chicken noodle soup features Cajun seasoning and shredded chicken breast, in addition to plenty of vegetables and macaroni! This Tex Mex chicken noodle soup is warm and healthy and is easy to meal prep!2024-05-27

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 MinCook time: 30 MinTotal time: 35 Min

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Ingredients

For the chicken

2 x chicken breasts
1 Tbsp Amazing Homemade Cajun Seasoning
2 tsp olive oil
salt and pepper to taste

For the Tex-Mex soup

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

For Cajun seasoning

3 tbsp cayenne pepper
2 tbsp paprika
1 1/2 tbsp onion powder
1 1/2 tbsp garlic powder
2 tsp oregano
1 tsp thyme
2 tsp black pepper
1 Tbsp salt

Instructions

Prepare the cajun seasoning in case you don't have any on hand. Simply mix all the ingredients for it.
Pat the chicken dry and season it on both sides with a teaspoon of Tex Mex or cajun seasoning. Add salt and pepper as desired.
Heat a pan on medium-high heat and add 2 tsp of 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, remove the chicken from the pan and let it rest.
In the same pan add the remaining olive oil, followed by onions carrots and cajun seasoning. Sauté for 4-5 minutes or until the veggies soften. Add minced garlic, sauté for 1-2 minutes. Add green peas and corn and cook for 3-4 minutes.
Add the tomato paste and mix well. Cook until the tartness of the tomatoes has cooked out. Add the chicken broth, followed by the macaroni. Mix well and adjust for salt.
Nestle the chicken in the broth and bring the broth up to a simmer. Cover the pan with a lid, cook for 6-8 minutes or until the pasta is cooked and the chicken is cooked through. If required, add extra chicken broth or water, 1/2 Cup at a time to adjust the consistency of the dish.
Remove the chicken and shred it well. Return the shredded chicken back to the pan, garnish with parsley and season with salt and pepper to taste.
Serve topped with cheese 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.