Directions
- 1Heat olive oil in a large deep skillet or Dutch oven over medium heat.
- 2Add diced chicken, season with taco seasoning and salt, and cook for 5–6 minutes, until fully cooked.
- 3Stir in the dry pasta, chicken broth, milk, and salsa.
- 4Mix well and bring to a simmer.
- 5Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- 6Lower heat and stir in both cheeses until melted and creamy.
- 7Stir in sour cream until fully combined.
- 8Let it sit for 2–3 minutes to thicken slightly.
- 9Serve hot, garnished with chopped cilantro or green onions if desired.
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 packet taco seasoning
- 0.5 teaspoon salt
- 2 cups uncooked elbow macaroni or small pasta
- 2 cups chicken broth
- 1 cup milk
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 0.5 cup sour cream
- Fresh cilantro or green onions
Equipment
large deep skilletDutch oven
Related recipes
Pozole Verde de Pollo
Mexican · Soup
Green Chicken Enchilada Soup
Mexican · Soup
One Pan Chili Mac
Mexican · Soup
Dairy free crockpot chicken fajita pasta
Mexican · Soup6h
Three Chili Chicken
Mexican · Soup50m
Tex-Mex Ground Beef Enchiladas
Mexican · Soup
Creamy Chickpea Tortilla Soup
Mexican · Soup
Air Fryer Crispy Salmon Bites with a low cal chipotle sauce
Mexican · Soup
Easy Dinner
Mexican · Soup
Creamy Poblano Chicken Rellenos Soup
Mexican · Soup
Huitlacoche Quesadilla
Mexican · Soup
Creamiest Chicken Enchiladas
Mexican · Soup