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Chicken Tortilla Soup
5 from 18 votes

Chicken Tortilla Soup

Chicken Tortilla Soup combines shredded chicken, corn, and elbow macaroni in a spiced tomato and chicken stock broth enhanced with green chiles, chili powder, cumin, oregano, and cayenne. The soup has a savory, slightly smoky flavor with a moderate heat level, balanced by fresh lime juice and finished with avocado and crispy tortilla strips for texture contrast. The pasta adds heartiness, making this a filling and flavorful soup.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 servings
Course: Soup

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

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. 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.
  3. 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.
  4. Serve immediately, garnished with avocado and tortilla strips, if desired.