Chicken Tortilla Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Course
Soup
Chicken Tortilla Soup
Description
This Chicken Tortilla Soup begins by cooking elbow macaroni separately until tender, then draining it. Chicken breast is shredded and combined with a broth made from chicken stock, crushed tomatoes, and green chiles, seasoned with chili powder, cumin, oregano, and a pinch of cayenne pepper. The broth is simmered until thickened and flavorful before the cooked pasta, chicken, roasted corn kernels, fresh cilantro, and lime juice are added and heated through.
Serving the soup with diced avocado and tortilla strips introduces creamy and crunchy textures that complement the spicy, tomato-based broth. The spice blend delivers a balanced warmth without overwhelming heat. The macaroni adds a subtle chewiness, increasing the soup’s heartiness and making it suitable as a standalone meal.
This recipe is ideal for enjoying a comforting, mildly spicy soup with contrasting textures and fresh flavors that represent a twist on traditional chicken tortilla soup by including pasta.
Ingredients
- ½ cup elbow macaroni
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 onion diced
- 4 cups chicken stock
- 1 crushed tomatoes 28-ounce can
- 1 green chiles 4-ounce can
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- Pinch cayenne pepper
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups chicken breast shredded
- 1 cup corn kernels roasted
- 2 tablespoons cilantro fresh, chopped leaves
- lime juice of 1
- 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.
User Reviews
Overall Rating
5
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