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.
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Can I make this in a crock pot?
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.
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!
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.
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!
I’m so glad you had a chance to make this! 🙂
I see avocado in the picture. How much should you put in the recipe?
Sorry I see it now! Looks good I will be trying this tonight!
I will try this tonight,
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!
With pasta? That’s a first…looks pretty and tasty, but that’s a contradiction! That would be like putting tortilla chips in lasagna 🙂
…..I’m going to try it though! I might like it!!
Well you get pasta AND tortilla chips in this – the best of both worlds! Let me know how it turns out!
How many servings does this make?
This yields 6 servings.
This looks amazing do you think it could be made in a crock pot as well? Thanks
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.
I just made it in the slow cooker tonight ( the recipe came with the slow cooker). I put the chicken in the crock pot and in a separate bowl I combined the green chilies, garlic, onion, diced tomatoes, chicken stock, cumin, (I added chopped jalapeño & cayenne pepper), taco seasoning (was out of chili powder), blended it and poured it over the chicken & cooked it on high for 3 hours. Once chicken was tender I shredded the chicken and added cilantro. In a bowl I topped it with Monterey Jack cheese, corn tortilla strips, diced avocado & a squeeze of lime.
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
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.
This soup is fantastic, it’s so vivid 🙂 I bet it tastes divine!!
what gorgeous colors! this is going into my fall soup rotation ASAP
This is one of my favorite soups, and I love that you dressed it up with all the add-ons. The avocado and tortilla strips are where it’s at!
Oh my….that soup would hit the spot now on this gloomy Monday! Gorgeous pics, and yummy recipe!
Well, I know what I am making for dinner tonight! Love this soup, friend!!!
Chicken Tortilla soup is one of my absolute favorites. I totally order it at every Mexican restaurant we go to so I know which is the best place with the best one. I have never added pasta to it before, just massive piles of chips. ha ha
This is one drool worthy bowl of soup! Your photos are GORGEOUS – soup sounds so delish! My daughter would love your use of pasta in this tortilla soup!
It’s actually cold here today so this is making me swoon. I need a big bowl right now!
I’ve never had this soup with pasta – it looks hearty and delicious!