Chicken Tortilla Soup
A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!
Fall is one of my favorite seasons. It’s the season of savory soups and chilis, warm casseroles, and comforting roasts to keep you nice and cozy during the cooler weather. And with all the soups that I’ve been making lately, I was so incredibly thrilled when The Pampered Chef asked me to try out one of their new fall products, their Rockcrok™ Dutch Oven.
With more than a 4-quart capacity and 9-inch diameter, the Rockcrok™ Dutch Oven is perfect for feeding a crowd, providing consistent heat distribution and extra-long heat retention. Not to mention, this vessel was absolutely perfect to make a large pot of this hearty chicken tortilla soup, a soup I’ve been wanting to make for months!
Loaded with shredded chicken breast, macaroni noodles, green chiles, roasted corn kernels and a tomato-based broth with tons of vibrant flavors coming together, this soup is a surefire way to warm up. And with the crunchy tortilla strips and and fresh avocado, everyone will be begging for seconds!
Chicken Tortilla Soup
Ingredients
- ½ cup elbows pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 onion, diced
- 4 cups chicken stock
- 1 28-ounce can crushed tomatoes
- 1 4-ounce can green chiles
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 2 cups shredded chicken breast
- 1 cup roasted corn kernels
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- 1 avocado, halved, seeded, peeled and diced, for serving
- Tortilla strips, for serving
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste.
- Reduce heat to low; simmer, covered, until thickened, about 15 minutes. Stir in pasta, chicken, corn, cilantro and lime juice until heated through, about 2 minutes.
- Serve immediately, garnished with avocado and tortilla strips, if desired.
Did you make this recipe?
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Disclosure: This post is sponsored by The Pampered Chef. All opinions expressed are my own.
Delicious. Have made this many, many times as written and with several variations. It always works out nicely. I even modified it to fit a strict fast with 100% whole wheat pasta and vegan broth, leaving out the chicken. It’s also great with canned or frozen corn that hasn’t been roasted. It’s a winner.
This is always a favorite! Quick, easy and tasty
SOOOOO DELICIOUS! And I love your take on it. I’ve tried a few other recipes and super tasty as well, I always want to try to eat it all up in one sitting! Always incredible flavors. Keep it up!!
This has been one of our families favorite soups for years. We add black beans as well.
Very nice recipe! Easy to make. I used a roaster, found roasted corn in a can, added black bean and also boiled a tortilla shell as the broth was simmering. Loved the pasta added too.
Hubby never eats the leftovers of soup the next day. He had two bowls the next day with hot sauce. thanks again for a great recipe. It’s always thumbs up with your recipes. 🙂
I made this tonight and replaced the pasta with 8 corn tortillas, torn into 1″ pieces, which I added into the broth mixture and cooked about 10 minutes so that the tortillas softened/dissolved and thickened the soup. Then I added the chicken, corn and cilantro and Lime. Also added a dollop of sour cream when served with the avocado and cheese! This is better than most chicken tortilla soup that I have had in restaurants in AZ! SO good! Another great recipe from Damn Delicious! thanks!
I made this soup tonight, but I substituted black beans for the pasta! It was so yummy! I will defintely be making it again! We love so many of your recipes!!!
I have so parfay rice would that work for noodle
I don’t see anything about how to cook the chicken, 8 assume boil before hand. Making this as I type! Can’t wait.
Will make different can tomatoes and chilli I have rote to mate dice tomatoes with chillies but I don’t like spicy will it still be good just dice tomatoes instead thanks.
Yes, absolutely.
The recipe doesn’t state whether the chicken needs to be pre-cooked or not.
Please refer to the ingredient list:
2 cups shredded chicken breast
Leftover rotisserie chicken from the night before would be perfect to use! 🙂
What is roasted corn? Not sure where to find that. Is it much different than canned corn? Please and thank you
You can actually roast the corn yourself, but I prefer to use Trader Joe’s frozen roasted corn kernels.
Do you have a calorie count on the recipe? BTW it is delicious!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I have some of the pickiest men around in this house and they demolished this. Perfect for my family with a little left for lunch tomorrow and some very happy tummies! Simply amazing!
I made this today–it is AMAZING! Great recipe!
Sweet heavens. This was AMAZING! my husband and i loved it! Let me tell you, I am not a cook BUT i tried this step by step and it turned out perfect. Thank you from the bottom of my heart! I can now say that our meals are going to be a lot more delicious. Thank you! you are amazing, seriously amazing. The recipe was simple and easy to follow. I am definitely saving this site to my favs.
I am having a baby in a few weeks and looking to make some freezer meals. Do you think this would work if frozen? I love, love, love this recipe, so it would be great to have some stored in the freezer to reheat.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.
I made this last night and added cannelloni beans and capsicum when adding the chicken and corn etc. I put sour cream along with the cheese and tortilla chips on top and it was amazing. I will hold back a bit on the chilli next time as my 5 years who requested the soup found it a little spicy. Thanks
All the colors and spicy are so appealing to the senses! I have no doubt it tastes as wonderful as it looks!
julieblanner.com
So glad I found this site! Your recipes are the best. The only thing now is my husband will never take me out to eat again because these are truly better than the restaurants. Looks like I’m stuck at home good thing I love to cook! Thanks again