This simple and savory southwest chicken noodle soup is delicious, filling, and ready in less than thirty minutes. It’s a quick and easy cold weather meal!
If you like this recipe, be sure to check out our FAVORITE 25 Soup Recipes that are perfect for the fall and winter seasons!
Fall is definitely my favorite time of year! I love the cooler weather, the changing leaves, and the sudden need to wear cozy sweaters everywhere. One thing I don’t love, though, is the start of cold and cough season! I feel like my kids just started school and we’ve already had a few cases of the sniffles!
When someone in my family isn’t feeling well, this southwest chicken noodle soup is a lifesaver! It’s both so simple and quick to make, which means I can tend to the sick kid (or husband) instead of spending hours cooking.
This soup is such a fun blend of flavors, and so delicious! It’s one of my favorite comfort foods, and I love the southwest twist. It’s also delicious, nutritious, and a favorite with everyone in my family…even the pickiest of eaters.
The ingredient list is short and simple, with no crazy spices or ingredients. Here’s how to make it –
Easy Southwest Chicken Noodle Soup
The use of the jar of salsa adds so much flavor, and it eliminates the need to chop any veggies and fresh herbs, like onions, carrots, rosemary, fresh parsley, garlic, celery, etc.
- PROTEIN – raw boneless, skinless chicken breasts, diced
- LIQUID – chicken broth + water
- FILLING – black beans, corn, salsa, + rotini noodles*
- SEASONINGS – salt + pepper
- TOPPINGS – Mexican blend shredded cheese, + tortilla chips
- rotini noodles – egg noodles
- raw chicken – chicken thighs, rotisserie chicken, cooked shredded chicken (you can skip step 1 if your chicken is already cooked)
- chicken broth – low sodium chicken broth
- COOK THE CHICKEN – Add the chicken to a large pot over medium-high heat. Cook, stirring frequently until lightly browned.
- ADD THE LIQUID + FILLING – Add the chicken broth, water, black beans, corn, and salsa to the pot, and mix to combine. Stir in the rotini and bring to a simmer
- SIMMER + SEASON – Simmer 10-15 minutes, or until the pasta is tender. Add the salt and pepper, taste, and adjust seasonings as needed.
- SERVE – Serve hot topped with shredded cheese and crumbled tortilla chips.
MAKE-AHEAD SERVING SUGGESTIONS –
If you are planning to make this homemade chicken noodle soup in advance, it’s a good idea to cook and store the noodles in the refrigerator separately. When you’re ready to eat it, put the noodles and chicken soup together in individual servings, as needed. The noodles won’t get soggy, and you can have something filling and comforting on hand for when your little patient is ready to eat!
FREEZING SUGGESTIONS –
Store any leftover chicken soup in an airtight container in the freezer for up to 6 months.
MORE DELICIOUS SOUP RECIPES –
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Southwest Chicken Noodle Soup Recipe
- 1 pound Chicken breasts, Boneless Skinless and diced
- 4 cups Chicken Broth
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1/2 cup salsa, mild
- 1/2 pound rotini
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon shredded cheese, Mexican Blend
- 6 oz White Corn Tortilla Chips, optional
- Add the chicken to a large pot over medium heat. Cook, stirring frequently, until lightly browned.
- Add the chicken broth, water, black beans, corn, and salsa to the pot, and mix to combine. Stir in the rotini and bring to a simmer
- Simmer 10-15 minutes, or until the pasta is tender. Add the salt and pepper, taste, and adjust seasonings as needed.
- Serve hot topped with shredded cheese and crumbled tortilla chips.