A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors!
1/2 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
1/2 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
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.