Mexican Noodle Soup

standard November 12, 2014 Leave a response

Today is the perfect day for this soup. Yesterday the temperature dropped over 15 degrees in the 45 minutes I was outside running. And this morning is not any warmer. Hearty, spicy soup to the rescue! This is a super fast, easy to make, perfectly slurpable soup. (Yes, you will be slurping this one.)

I feel like soup is always easy. And always forgivable. Saute veggies, toss in a few spices. Add a protein and a starch. A little broth and a little garnish to make it over the top. Even if you manage to mess it up, you just add a little more flavor, a little more broth, even it out. And you’re set. A complete, cozy one pot meal.


Mexican Noodle Soup

Serves 4.

Print-Friendly Recipe


  • 1 T coconut oil
  • 1 yellow onion, diced
  • 1 c red cabbage, chopped
  • 1 c black beans
  • 1 c sweet corn
  • 1 14 oz can diced fire roasted tomatoes with green chiles
  • 1 T chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp coriander
  • 1/2 tsp sea salt
  • 4 c vegetable stock
  • 4 oz rice noodles
  • 1/4 c red onion, diced
  • 1/4 c cilantro, chopped
  • 1 lime, juiced
  • 1 avocado, cubed


  1. Heat oil in a large stockpot over medium heat. Add onion and saute until translucent. Add cabbage and cook until slightly softened, about 5 minutes.
  2. Add beans, corn, tomatoes, and spices to the pot and stir to combine. Let cook for 5 minutes.
  3. Add stock and bring to a boil. Reduce heat to low and add noodles. Simmer for 5-10 minutes until noodles are cooked.
  4. Stir in red onion, cilantro, and lime juice.
  5. Ladle into bowls, and top with avocado to serve.


  • If you want some crunch, I recommend crumbling a few tortilla chips on top.
  • The noodles will keep soaking up the broth until they cool, so store leftovers in the fridge immediately. And don’t be startled if your soup turns into a noodle pot as you eat. Just add a splash more broth when heating the leftovers.


Per serving: 316 kcal, 49 g carb, 11 g fat, 10 g protein, 486 mg sodium, 5 g sugar