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30-Minute One-Pot Chicken Tortilla Pasta

Chicken tortilla soup meets pasta night: taco-seasoned chicken, fire-roasted tomatoes, black beans, and corn tossed with penne that cooks directly in the pot — 30 minutes, about 35g protein per serving (estimated).
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons taco seasoning homemade (see below) or store-bought
  • 1 (14.5 oz) can fire-roasted diced tomatoes undrained
  • 4 cups low-sodium chicken broth
  • 12 oz penne pasta uncooked
  • 1 (15 oz) can black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 1 1/2 cups shredded cheddar cheese divided
  • 1 cup tortilla strips plus more for serving
  • 1/4 cup chopped fresh cilantro plus more for serving
  • Lime wedges and sour cream for serving
For the homemade taco seasoning
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper Makes about 2 tablespoons — exactly what this recipe needs

Equipment

  • Large deep pot or Dutch oven with lid (5-quart or larger)
  • Wooden spoon or spatula
  • Instant-read thermometer

Method
 

  1. Heat the olive oil in a large deep pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook, turning once, until golden on the outside and cooked through, about 5 minutes. Transfer to a plate and set aside — it will finish in the sauce later.
  2. Add the onion to the same pot and cook until softened, about 3 minutes. Stir in the garlic and taco seasoning; cook 1 minute more, until fragrant.
  3. Pour in the fire-roasted tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom. Stir in the uncooked penne. Bring to a boil.
  4. Reduce the heat to medium-low, cover, and cook, stirring twice, until the penne is tender and the sauce has thickened slightly, about 11 minutes. The pasta cooks directly in the seasoned broth — this is the one-pot enabler, so don't drain anything.
  5. Uncover and stir in the black beans, corn, and the seared chicken with any accumulated juices. Sprinkle 1 cup of the cheddar over the top and stir until melted and the mixture is saucy. If it looks too thick, splash in 2–3 tablespoons of broth.
  6. Sprinkle with the remaining 1/2 cup cheddar, then shower with tortilla strips and cilantro. Serve with lime wedges and sour cream.

Notes

Food safety: Chicken to 165°F internal temperature. Penne cooks directly in the pot — no draining. Leftovers 4 days refrigerated / 3 months frozen; pack tortilla strips separately. Protein ~35g/serving estimated from USDA FoodData Central; not lab-tested.