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Gluten Free Mexican Chicken Noodle Soup
Gluten Free Mexican Chicken Noodle Soup Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Soup
Cuisine: Mexican
Servings: 6 people
Calories: 457 kcal
Author: Carol Kicinski
  • 8 ounces Pastato Fortified Gluten Free Penne
  • 2 tablespoons olive oil
  • 1 cup chopped red onions from ½ large red onion
  • 1 cup sliced carrots 2 medium carrots
  • 2 garlic cloves minced
  • 1 jalapeno pepper sliced
  • 2 tablespoons or more to taste chili powder
  • teaspoons ground cumin
  • teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 6 cups gluten free chicken stock
  • 2 cups cooked chicken shredded or chopped
  • 2 cups frozen corn kernels thawed
  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, rinse with hot water and set aside.
  2. While the pasta is cooking, heat a soup pan or Dutch oven over medium-high heat. Add the oil, onions, and carrots and cook, stirring occasionally, until the vegetables are soft and just beginning to brown. Add the garlic, jalapeno slices, chili powder, ground cumin, salt and pepper and cook for 30 seconds, stirring. Add the chicken broth, bring to a boil, reduce the heat and let simmer for 10 minutes. Add the chicken and corn and heat for 2 – 3 minutes.
Nutrition Facts
Gluten Free Mexican Chicken Noodle Soup Recipe
Amount Per Serving
Calories 457 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g15%
Cholesterol 42mg14%
Sodium 1024mg43%
Potassium 764mg22%
Carbohydrates 56g19%
Fiber 4g16%
Sugar 7g8%
Protein 25g50%
Vitamin A 4420IU88%
Vitamin C 10.7mg13%
Calcium 51mg5%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.