Ingredients

The following ingredients have 6 Servings
  • 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)

Instruction

  • 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.