Chicken Tortilla Soup

Chicken Tortilla Soup - A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!

A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!

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.

Chicken Tortilla Soup - A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!

Chicken Tortilla Soup - A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!

Chicken Tortilla Soup - A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!

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!

Chicken Tortilla Soup - A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!

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

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 6 servings

Chicken Tortilla Soup

A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!

Ingredients

  • 1/2 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
  • 1/2 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.
http://damndelicious.net/2013/10/26/chicken-tortilla-soup/

Disclosure: This post is sponsored by The Pampered Chef. All opinions expressed are my own.


Comments

    • says

      Your soup looks so delicious, and the recipe very easy to follow. So awesome that Pampered Chef sent you the RockCrok to try it out. I bet you love it!! I have the Dutch Oven RockCrok (and also the RockCrok Everyday Pan) and I LOVE them both! I can’t wait to try your soup in it. Did you know that you can use the RockCrok in the oven, broiler, microwave and even on the grill as well? And it’s dishwasher safe, too, so clean-up is super easy.

      Thanks for sharing this fabulous recipe. I’m looking forward to bringing it to the table for my family to enjoy! =)

  1. Laura says

    This looks great! How much macaroni did you use, and when do you add it? Was it precooked? Or does it cook in the chicken broth?

  2. Alicia Q. says

    Thanks. We had this tonight and it was good. Adding it to the recipe book to make it again. Added 1 c. shells instead of macaroni, and a little less chili powder since I was feeding it to toddlers. We all liked it and have plenty of leftovers! Yum. This is my first recipe from your website, I will now try others.

  3. Carrie says

    I made this last night and it was a BIG hit. It will become part of the meal rotation here. Can’t wait to have leftovers for lunch. MMMMM

    • Chung-Ah says

      I’m sure it can be made in the slow cooker but as I have not done it myself, I don’t really have any specific recommendations.

  4. Molly Cour says

    With pasta? That’s a first…looks pretty and tasty, but that’s a contradiction! That would be like putting tortilla chips in lasagna :)

  5. Samantha says

    We live in Saudi Arabia and I was looking for a good recipe for tortilla soup and I found it! My husband had three bowl fulls with sour cream and shredded cheddar cheese. He said this was the best soup I’ve ever made, and I agree. Thank you so much I’ll be making this gem again!

  6. Frank Mosher says

    Your recipe includes Pasta! Pasta is not part of traditional Chicken Tortilla Soup – period. You may wish to name it Chicken Tortilla Soup with Pasta. Having said that, your spices were right on point, and your directions for making same, very good. Luv your blog!

    • Chung-Ah says

      Frank, I am aware that chicken tortilla soup does not include pasta, but please understand that I have not once mentioned in this post nor in the description that this is an authentic chicken tortilla soup. It’s simply my twist on it, which is what this blog is – my favorite recipes with my own personal spin to it.

      • Kim says

        I think some of the best recipes that I have made or ate, actually had a personal twist on them from the origjnal. If everyone only made traditional, authentic recipes….just think how boring our meals would be…day after day. I made this tonight and it was awesome….definitely warmed this Wisconsin night!

    • Chung-Ah says

      Unfortunately, I cannot answer this question as I have not tried it myself. I recommend using your own judgement to convert this recipe to utilize a slow cooker.

  7. Kim Lane says

    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

  8. Nancy says

    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

  9. Lindsey says

    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.

    • Chungah says

      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.

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