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–+ servings
two bowls of chicken noodle taco soup with a lime wedge on the side.
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5 from 1 vote

Chicken Noodle Taco Soup

This chicken noodle taco soup is made with rotisserie chicken, beans, corn, and salsa. It's so flavorful and incredibly easy to make!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Entree
Cuisine: Mexican American
Servings: 6
Calories: 213kcal
Author: Julie Maestre

Ingredients

  • 2 cups cooked chicken diced or shredded
  • 6 cups chicken stock
  • 1 cup salsa I like to use mild chunky salsa
  • 1 onion finely diced
  • 1 jalapeno finely diced
  • 3 garlic cloves finely minced
  • 1 tablespoon taco seasoning
  • 1 15 ounce can black beans drained and rinsed
  • 1 8 ounce can corn drained
  • 1 cup egg noodles
  • salt and pepper to taste
  • olive oil

For Serving

  • shredded cheddar cheese
  • avocado
  • sour cream
  • fresh cilantro
  • hot sauce
  • limes

Instructions

  • Heat about 2 tablespoons of oil over medium heat in a large pot.
  • Add the onions and jalapenos and cook for 3-4 minutes or until the onions become translucent.
  • Stir in the garlic and cook for 15 seconds.
  • Add the remaining ingredients except for the chicken and noodles and bring to a boil.
  • Once the soup comes to a boil, add the cooked chicken and noodles and cook for 5 minutes or until the noodles are fully cooked through.
  • Check for seasoning and add more taco seasoning or salt, if needed. Serve immediately and enjoy!

Notes

  • I suggest using pre-cooked rotisserie chicken for this recipe. But if you want to start from scratch with raw chicken, add it to the pot after putting in the chicken stock. Cook the chicken breasts for about 20 minutes until they reach 165 degrees F inside. Take out the cooked chicken, shred or dice it, and put it back in the pot.
  • Want to make it spicy? Use a hot salsa instead of mild, and don't discard the jalapeno seeds.
  • Don't overcook the chicken or the noodles. I like to add them last and allow them to cook for 5-6 minutes.
  • Feel free to serve the soup with avocado, sour cream, and shredded cheddar cheese for maximum flavor!

Nutrition

Calories: 213kcal | Carbohydrates: 19g | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 698mg | Potassium: 526mg | Fiber: 1g | Sugar: 7g | Vitamin A: 303IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg