Chicken Soup Tortilla

INGREDIENTS:

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

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.

Enjoy!!!

Maybe You Wish To See:

• Spinach & Chicken stuffed
• Grilled chicken in a new way
• Honey Balsamic Chicken