Spanish-Style Chicken Noodle Soup

Rachael Ray's Spanish twist on traditional chicken noodle soup.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1  tablespoon extra virgin olive oil
• 3  celery ribs, chopped
• 2  medium carrots, chopped
• 1  large onion, chopped
• 1 -2  tablespoon chili powder
• 1  bay leaf
•  salt & freshly ground black pepper
• 1 1⁄2 quarts  chicken stock
• 1⁄2 lb orzo pasta
• 1  lb chicken, cut in bite size pieces
• 2 (28 ounce) cans stewed tomatoes
• 1  cup corn
• 1 (15 ounce) can black beans, rinsed

• Garnish

• 1  bunch scallion, thinly sliced
• 1  cup  crushed  corn chips
• 1  lime, cut into wedges

Directions

1. Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onions,chili powder,and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the orzo pasta and cook according to the package instructions adding the chicken pieces during the last 4-5 minutes of cooking along with the tomatoes, corn, and beans to heat through.
2. Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.