Mexican Chicken Noodle Soup

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

Heat Scale
Submit Recipe


2 cups shredded chicken (you can use a rotisserie chicken from the grocery store, or shred up leftovers)
5 cups chicken stock
1 tablespoon olive oil
1 large onion, diced
1/4 cup jalapeno, diced (remove the seeds if you don’t want it too spicy)
2 cloves garlic
1 can fire roasted tomatoes
4 tablespoons cumin
1 chipotle chili, finely diced
2 cups dried egg noodles
Cilantro for garnish
Lime for garnish


In a heavy bottomed pot, sauté the onion and jalapeno in the olive oil over medium-high heat. When soft, add the garlic, chipotle, and cumin and sauté for another 2-3 minutes. Add chicken and tomatoes and stir in stock. Simmer 20 minutes, or until liquid reduces slightly

While soup simmers, prepare noodles. Add noodles to salted, boiling water. Cook until just shy of al-dente.

Ladle soup in bowls. Add noodles and top with cilantro and a squeeze of lime juice.