Spanish-Style Chicken Noodle Soup
- Ready In:
- 30mins
- Ingredients:
- 16
- 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
- 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.
- Ladle a portion of soup in a bowl and garnish with sliced scallions and tortilla chips. Serve with time wedges to add a zip.
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RECIPE SUBMITTED BY
I am a stay at home mom. I have 3 wonderful little girls. The oldest loves to help me make meals for daddy, and bake. She loves to make anything and everything. The other 2 are twin girls and hopefully they'll join me in the kitchen when their old enough. I love to cook! I am self taught. So far my husband says I only have one down fall and that is I can't make Jello properly!!! So I'll have to see what is out there for me to play with and see if I can do something with Jello.