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.
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Disclosure: This post is sponsored by The Pampered Chef. All opinions expressed are my own.
I love chicken tortilla soup, and I love that you added the macaroni to it!
Not only does this sound amazing, it looks just perfect!!! Want!!!
This is one of of my favourites – I love how you can dress it up however you want with all those awesome toppings.
Everything about this soup is comforting! Spices, pasta, chicken, tortilla.. I need this.
This is my favorite soup ever, I adore all the colors and toppers!
I love fall for all those very reasons too. With the cool weather here I have been all about finding warm soups for dinner. This looks awesome!
This soup looks perfect! I so need to try it!
Chicken tortilla soup is one of my favorites. I used to work at a restaurant that would serve it every Tuesday. It was clearly my favorite day to be on the schedule. 🙂 I have to make it at home!
This soup looks amazing! Love chicken tortilla soup. And your photos are gorgeous (as per usual!).
I see noodles in the pictures, but not in the recipe. When do those come in to play?
Thanks for letting me know, Amy! I just added it to the recipe.
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?
My apologies – I completely forgot to add it to the recipe. It’s been fixed now!
Looks AMAZING, my mouth is watering right this second. P.S- Gorgeous pics!!
I LOVE chicken tortilla soup! Yours looks so colorful and delicious!
One of my favorite soups!! Looks SO GOOD! Loving that tomato broth. I also need to check out that dutch oven.
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! =)
Oops… Didn’t mean that as a reply. LOL But yes, definitely check it out!!!