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