This Spicy Chicken Noodle Soup is made in just one pot! It’s packed with chewy egg noodles, veggies, tender chicken, black beans, enchilada sauce, and more.
- Unsalted Butter – used to sauté the veggies and add flavor depth.
- Yellow Onion, Bell Peppers, Carrots, and Celery – a simple blend of veggies that adds so much color, texture, and flavor.
- Minced Garlic – provides a kick of nutty flavor.
- Hot Taco Seasoning and Ranch Seasoning Mix – hot taco seasonings adds spicy, smoky flavor while the ranch seasoning mix provides more of a sweet creaminess.
- Chicken Broth – a flavorful base for the soup
- Enchilada Sauce – I use medium but you can use spicy or mild if preferred.
- Chicken – I use already cooked rotisserie chicken for easy prep but you can cook your own chicken if you like.
- Egg Noodles – cooked perfectly in the soup for a deliciously chewy texture.
- Corn – gives the soup a sweet flavor and a pop of color and texture.
- Black Beans – adds salty flavor and chewy, creamy texture.
- Canned Green Chiles – give a sweet, smoky flavor to the soup to bring out the flavor of the enchilada sauce.
- Sour Cream, Cheese, Chips, Guacamole, and Taco Fixings – for topping!
How to make
This spicy chicken noodle soup is made in just one pot for ultra easy clean up…my favorite kind of meal. 😉
- Melt butter in a large stockpot over medium/medium-high heat then add in onion, bell peppers, carrots, celery, garlic, taco seasoning, and ranch seasoning. Sauté for 10 minutes.
- Pour in broth, enchilada sauce, and chicken then bring to a boil.
- Stir in noodles then bring to a simmer and cook according to noodle package directions.
- Once the noodles are cooked, turn off the heat and stir in corn, beans, and green chiles.
Do you cook noodles before adding them to chicken soup?
No, the egg noodles cook directly in the broth so you only dirty one dish.
Bonus: since the noodles cook in the broth they’re so much more flavorful than if they were cooked in water.
Can you use another pasta?
You can! I love the chewy texture of egg noodles in this soup but if you prefer to use another type of pasta you definitely can. Try spaghetti noodles, rice noodles, rotini noodles, you name it!
Can you put raw chicken in soup?
I prefer to use already cooked rotisserie chicken for easy prep but if all you have is raw chicken, here’s how you can use it in this soup:
- Cube 1 pound of boneless, skinless chicken breasts or thighs into bite sized pieces.
- Add the cubed chicken to the hot stockpot with the veggies and seasonings and cook.
- Proceed with the recipe as instructed.
- Add more veggies. Potatoes, kale, broccoli, spinach, squash, mushrooms, zucchini, you name it.
- Make it less spicy. If you’re sensitive to heat, you can make the soup less spicy by using less taco seasoning.
- Make it spicier. If you really like heat, you can make it even spicier by sprinkling in some cayenne pepper, red pepper flakes, or even a squeeze of sriracha.
- Use cajun seasoning. Swap the taco seasoning out for the cajun seasoning in my cajun shrimp pasta recipe.
- Give it an Asian twist. Check out my coconut curry chicken noodle soup for an Asian-inspired flavor twist.
- Make it vegetarian. Leave out the chicken and use tofu instead. Make sure you use veggie broth instead of chicken broth.
What to serve with spicy chicken noodle soup
How to store
Store leftover spicy chicken noodle soup in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stovetop until heated through.
Spicy Chicken Noodle Soup
Equipment for this recipe
- 4 tablespoons unsalted butter
- 1 yellow onion diced
- 2 bell peppers diced (I used green and red)
- 2 carrots diced
- 3 stalks celery diced
- 1 tablespoon minced garlic
- 2 (1 oz) packets hot taco seasoning
- 1 (1 oz) packet ranch seasoning mix
- 3 (32 oz) cartons chicken broth
- 2 (10 oz) cans medium enchilada sauce
- 4 cups cooked and chopped chicken about 1 store-bought rotisserie (1 pound)
- 1 (12 oz) bag dried egg noodles
- 1 (15 oz) can corn drained
- 1 (15 oz) can black beans rinsed and drained
- 1 (4 oz) can green chiles
- Sour cream, cheese (highly recommend an apple smoked gruyere), chips, guacamole, other taco fixings etc. for topping*
- Melt butter in a large stockpot over medium/medium-high heat.
- Add in onion, bell peppers, carrots, celery, garlic, taco seasoning, and ranch seasoning.
- Sauté for 10 minutes, stirring regularly to prevent burning.
- Pour in broth, scraping up any brown bits from the bottom of the pan.
- Stir in enchilada sauce and chicken.
- Bring to a boil.
- Stir in noodles, be sure to separate the noodles if any have clumped together.
- Bring to a simmer, then simmer according to noodle package directions, stirring occasionally.
- Once noodles are cooked to your liking, turn off the heat, then stir in corn, beans, and green chiles.
- Taste and re-season, if necessary, then serve and enjoy with your favorite taco toppings!
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*Note: Nutrition information is estimated and varies based on products used.